Dissolve bouillon cubes in boiling water and … Preheat the oven to 350 degrees. scatter onion rings over the top. lightly coat both sides of each pork chop with sour cream (i just spread it on with a butter knife). Instructions. take each chop and shake it in the bag with the onions. The sauce, which is sour cream-based, has a nice little tang to it that goes great with the baked pork chops. bake in low oven (300) for 2 hours or until tender and flaky. Add the mushrooms, if using. lay the chops out in a baking dish. quickly brown chops in a frying pan (in batches or use more then one pan) over med-high heat. Cover with foil and bake at 350 degrees for 45-50 minutes or until tender. Spread remaining sour cream over the chops and sprinkle with the rest of the … pour in juice from pan, then sour cream. Sprinkle the cheddar cheese over the top of the sour cream dip and then evenly spread the French fried onions over the top. Place the pork chops in the bottom of a 9x13 baking pan and spread the sour cream dip evenly over the pork chops. Pour this mixture over the chops and then sprinkle the remaining reserved onions on top. Place chops in slow cooker, and top with onion slices. Cover and bake for 1 hour at 350 degrees F. Remove cover for the last 5 minutes of baking Preheat your oven to 350 degrees. parsley, and crushed fried onions (reserve some for sprinkling over the top). Sprinkle the pork chops lightly with the kosher salt and freshly ground black pepper; set aside. right before they are done pour in a small amount of water to deglaze pan. season each pork chop with salt and pepper. In a large skillet or sauté pan, melt the butter over medium heat. Sprinkle with half the french fried onions. Sour cream is a naturally acidic ingredient which helps to break down the protein in the pork … Add the onion and cook until softened, about 4 minutes. cover with foil. put chops in a baking pan.