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In a lightly greased skillet, brown the pork chops.
Cover the skillet, reduce the heat, and cook until the chops are nearly tender, which should take about 10 minutes.
Add the onions and continue cooking until the pork is fully tender and the onions are soft, approximately 5 more minutes.
Stir in tomato sauce, sour cream, dill pickle, sherry, salt and pepper. DO NOT BOIL
Chef Tips
Brown the chops well before covering. That seared crust adds flavor that slow cooking alone can’t provide.
Keep the heat low once the sauce goes in. Gentle warming is all it needs. Sour cream breaks at high temperature.
Dice the dill pickle small so it distributes evenly through the sauce.
Serve over egg noodles, mashed potatoes, or with crusty bread to catch every drop of sauce.
Variations
Add a teaspoon of paprika when browning the chops for a more Hungarian-influenced flavor.
Use chopped sauerkraut instead of dill pickle for a different Polish accent.
Substitute bone-in chicken thighs for the pork chops. Same technique, same cook time.