Creamy Pork Chops


Creamy Pork Chops

Creamy Pork Chops
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.

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I was planning to make this tonight. I didn't find a rating for the recipe just people saying bad things to each other. I will make this and let you know how it is. If U don't know to turnthe heat down cooking cream sauce you should stick to frozen dinners

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.

Your short but very nasty comment just makes you look very small. I am sure that at some point in your lift you were a beginner. Perhaps being arrogant is something that was instinctive.

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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