Creamy Pork with Sour Cream Sauce Recipe -
Creamy Pork with Sour Cream Sauce Recipe
  • READY IN hrs

Creamy Pork with Sour Cream Sauce

Recipe by  

"Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce."

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
  3. Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
  4. In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
  5. Bake in a preheated oven for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2009

I give this recipe 5 stars with my changes. Most importantly, I wait to add the gravy (sour cream sauce) until serving. I served the gravy in a gravy boat and let everyone add their own. This way the pork steaks are not swimming in the gravy. I changed the gravy a bit by using 2 cans of soup - 1 cream of mushroom and 1 cream of chicken. I added extra mushrooms and a small chopped onion to the sauce. I chopped some of the mushrooms fine and left the rest bigger because I like the big chunks. I would also suggest crisping up the pork steaks in the broiler for a couple of minutes after baking and BEFORE adding any sauce. Yum, yum! Serve with mashed potatoes topped with the same gravy. (I added a picture!)

Most Helpful Critical Review
Sep 07, 2007

It was ok. The sauce was very reminiscent of stroganoff. Would have been nice with sauteed onions. Went well with egg noodles. I didn't think the meal was spectacular, but not bad.

May 12, 2005

Used boneless pork chops for this recipe and cream of chicken soup with herbs for more flavor. This was amazing. The meat was very tender and delicious. The sauce was great over white rice. Thanks for the post...definately will make again.

Nov 12, 2007

My husband is the the pork chop king. He could eat them 7 days a week but he never had pork cube steaks. He went wild over these! I used Smart Balance to brown them in. Didn't want to open a can of chicken bouillion for only a 1/2 c. so used 1 T. chicken soup base in 1/2 c. water. Also, up'd the garlic a bit to 1/4 t. "Roasted Garlic and Savory Spices" was the seasoned breadcrumbs I used. They turned out PERFECTLY. Moist inside with a nice crust. You could cut them with a fork. As someone else said, next time I will double the gravy for the mashed potatoes I served with them. A true keeper!!! Thank you very much; I can hear his request already for this one over and over.

Oct 19, 2006

The pork chops were very tender and the sauce was delicious. I omitted the mushrooms because I don't like them, but did everything else exactly according to the directions. Yum!

Jul 15, 2007

Delicious!! The breading is very good the sauce is a perfect complement. Next time I may try it with chicken and see how it is that way.

Dec 16, 2008

This is absolutely our favorite meal! I have used chicken, pork tenderloin, pork chops and pork roast for this recipe and they are all delicious. The only problem I have is we always eat more of it then we should because no matter how much I make I never have leftovers! Thank you so much for sharing this!

Aug 20, 2006

The only changes I made were to use boneless pork chops, I omitted the rosemary, and I cooked them in the oven, covered, for 40 mins. The chops came out moist, tender and flavorful. Thanks!


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  • Calories
  • 685 kcal
  • 34%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 52.9 g
  • 81%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 35.7 g
  • 71%
  • Sodium
  • 652 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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