Margies Sour Cream Pork Chops Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
• Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
• Bake 1 hour in the preheated oven.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
• Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
• Bake 1 hour in the preheated oven.

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
• Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
• Bake 1 hour in the preheated oven.

Steps:

• Brown pork chops on both sides; drain oil.
• Add onion, water, caraway seed, paprika, salt, dillweed and garlic powder.
• Cover, reduce heat and simmer for 1 hour, adding more water if necessary.
• Remove pork chops from skillet; keep warm.
• Stir sour cream into skillet, mixing with pan juices to make a sauce. Pour over chops and serve.

Steps:

• In a large skillet, heat oil over medium-high heat.
• Add pork chops and cook for 2 minutes per side until browned.
• In a small bowl combine broth, parsley, mustard, salt, and pepper.
• Pour broth mixture over pork chops.
• Cover, reduce heat to medium-low, and simmer for 1 1/2 hours.
• Stir in sour cream and cook for 3 to 4 minutes or until heated through.
• Do not let boil.
• Serve over hot rice if desired.

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup seasoned flour.
• In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices.
• Dissolve bouillon cubes in boiling water, add can of cream of mushroom soup w/2 Tbs flour dissolved in cold water and pour over chops.
• Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm.
• In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices.
• Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.