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Creamy Pork Chops

(4 Votes)
SERVES
4
COOK TIME
20 Min

A sour-cream based sauce is what makes these pork chops creamy and extra-delicious. Our Creamy Pork Chops only take 20 minutes to make in your skillet, so you can enjoy this pork chop recipe any day of the week!

What You'll Need:
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 4 boneless center-cut pork chops
  • 2 tablespoons vegetable oil
  • 1/4 cup white vinegar
  • 1 (8-ounce) container sour cream
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cloves
  • 2 bay leaves
What To Do:
  1. Combine flour, 1/2 teaspoon salt, and pepper in a shallow dish. Dredge pork breakfast chops in flour mixture.
     
  2. Heat oil in a large skillet over high heat. Add chops, and cook 5 minutes on each side or until golden. Remove chops from skillet.
     
  3. Add vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in remaining 1/4 teaspoon salt, sour cream, and next 3 ingredients; simmer 5 minutes. Remove and discard bay leaves; pour sauce over pork chops.
     
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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The recipe actually doesn't specify what size chops or how thick. also, I was always taught tolerance, no need for hateful.

We recommend using boneless center-cut pork chops which are usually about 1/2 inch thick.

If a person doesn't know to turn down the heat when making the cream sauce they probably shouldn't be cooking!

Why do people have to be so hatin' all the time/ This might have been from a newbie to cooking. looking for hlep.

Was there a typo? 2 TBS of sugar in 1 cup of sour cream makes a pretty sweet sauce for meat, reminded me of cheesecake! Also, directions should be more specific. It says to heat oil on high and never mentions turning it down, even when making the cream sauce. Time was way off, after 5 minutes a side my chops were still raw. I ended up adding a can of cream of chicken soup and some more sour cream and simmering for 15 more minutes in order to make it edible. That' an old standby recipe but I was looking for something new, won't be making this again.

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