I used thick chops so I seared them and then baked them to ensure that they would cook all the way through and be very tender. If you have a cast iron pan, use it so the searing and the baking can all be done in the pan. Otherwise, it will be necessary to transfer back and forth to a baking dish.

Salt and pepper thick (1″) pork chops. Sear pork shops in a pan with butter (a minute or two on each side). Transfer to baking dish and add about 1/2 c. chicken broth. Cover with foil (or lid) and bake at 350 degrees F for about 40 minutes.

While meat is cooking, saute yellow onions and mushrooms in the pan you seared the meat in (so any residual meat drippings will be kept).

When meat is done baking, transfer meat to a plate and keep warm. Transfer the broth and meat drippings back to the pan with the veggies and reduce it until it’s thick and caramelly looking. Now…..this is the good part…..add sour cream and mix it up. I added more than the recipe called. I then added the rosemary and served the sauce poured over the meat.