Russian Pork Chops And Potatoes In Sour Cream Sauce Recipes

Steps:

• Spray skillet. Heat it over medium heat. Add potatoes and brown lightly. Set aside.
• Season chops with powders and pepper. Put a little oil in skillet. Cook chops for one minute on each side. Drain fat if necessary.
• Add water. Cover and cook for 10 minutes.
• Add potatoes and mushroom. Cook for 10 more minutes.
• Stir in sour cream. Heat thoroughly, but don't boil.

Steps:

• Preheat oven to 350.
• Season pork chops with salt,pepper, paprika mixture on both sides.
• Heat skillet on a med flame with 1 tbsp oil and saute sliced onion rings till lightly carmelized
• Turn heat lower and add garlic and saute for another 2 mins taking care not to burn garlic.
• Remove onion/garlic from skillet and set aside.
• Return skillet to med-high flame and add 1 tbsp oil and brown pork chops on both sides, usually 3-4 mins per side.
• Turn heat to med and pour 1 cup Russian dressing over meat and add onions/garlic back to skillet and toss well to coat.
• ~~Also at this point you can put the pork chops etc away to freeze or refridgerate - to bake later.
• (At this time you could put scalloped potatoes in oven).
• or.
• Put skillet in preheated oven or transfer to oven proof dish (ensure you have sprayed it with non-stick spray.
• Cover and bake for 45 minutes.
• At this time you can remove cover and add another cup of dressing and bake for the last 15 minutes.
• Serve this dish with scalloped potatoes or buttered noodles or rice and a nice salad with a creamy type dressing to off set the sweetness of this dish.
• Oh and please enjoy.

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear. , Remove chops and keep warm. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Serve with 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:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Steps:

• Melt butter in a 4-quart saucepan over medium heat. Sprinkle pork chops with salt and pepper on both sides. Place in saucepan. Stir in onion, and garlic. Cook 3 minutes; turn pork chops, and cook 3 more minutes. Stir in basil, tomatoes, mushrooms, milk, and soup. Reduce heat to low, cover, and simmer. After 30 minutes, turn chops, stir contents, and simmer 30 minutes more. To serve, pour sauce over chops and top with a teaspoon of sour cream on each chop.

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 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Steps:

• Mix dressing ingredients together; set aside.
• Place chops in a single layer in a shallow casserole dish.
• Top with slice of onion and bell pepper.
• Pour pineapple over top and cover with Russian dressing.
• Bake covered in preheated 375°F oven for 1 hour.
• Serve over rice.