READY IN ABOUT 1½ hrs

Margie's Sour Cream Pork Chops

Read Reviews (58)

"This is a recipe my Grandma Margie has been making for the past 40 years and it's our favorite pork chop recipe. They're kind of sweet and kind of sour, but absolutely wonderful! You can also substitute 6 ounces of cream cheese for the sour cream if that's what you have on hand, in which case you should bake the dish covered. These chops are great served with rice pilaf, mashed potatoes, or over pasta, with a salad on the side. Enjoy!" — The Bunny Chef

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 10 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 08, 2006

These were just perfect, followed the recipe exactly, was a little leery of all that vinegar, but glad that I used it. I served with basmati rice, and my husband is still raving. The pork chops came out moist and tender, even after an hour in the oven, uncovered. Can't wait to show off with this recipe for company!

—Sharon C.

See full review »

Most Helpful Critical Review

May 20, 2005

This was just OK. I was concerned when I poured the sauce over the chops as it was pretty watery. It did thicken up with cooking. Not as flavorful as I anticipated. Will probably not make again. . .there's so many better recipes for chops on this site.

—BARBIEL

See full review »

64 Ratings

See other versions of this recipe!

Jun 13, 2005

Love it! However I did sybstitute Fresh sage for the dried savory. I love fresh sage, and use it all the time,especially with pork or chicken.

—LILY1

See full review »

Mar 06, 2008

I made these two days ago and were so darn tasty, I made them again last night. Very tender with just enough zip, making them the best chops I have ever tasted. I am so glad you posted this recipe. Thank you!!

—Boo

See full review »

Feb 15, 2006

Very nice! my family loved it! nice and light with a little tang... I did decrease the vinegar to 3 tablespoons as to not over power the summer savory or sour cream and I cooked it in an electric frying pan at 275 for 40 mins uncovered the last 20 mins.... great recipe!

—SDCook

See full review »

Mar 01, 2008

I made this last night. Wasn't sure about the vinegar, but it came out tasting great. I did add rubbed sage to the flour mixture (because I like it on chops). I made 6 chops, used 1 14 oz can of Swanson's chicken broth and about a cup of sour cream. It wasn't done in one hour - they were still tough -- and the sauce was really runny. So I sprinkled some "Wondra" flour on top of them and cooked for another 1/2 hour. They were delicious and the sauce was perfect! Great recipe. All said, I will be making again!

—ddonthehill

See full review »

Jun 01, 2009

These pork chops are incredibly tender--and not at all overcooked, which could be the case after browning on the stovetop and baking for an hour. It must be the sour cream mix that protects the pork chops. It does develop a "skin" on the sour cream, but it still tastes fine. I used ground savory bc I don't have dried summer savory, and I added a bit of garlic powder. I also added some corn starch to the mix while heating it in the pan so as to get a thicker sauce. It turned out well. It is kind of sweet and sour--not really like sweet and sour sauce but it does faintly remind me of it. I do like it, even if it didn't result in the most beautiful pic I've ever taken. Thanks for the recipe!

—pomplemousse

See full review »

Nov 10, 2006

I love sour cream, and this was great. I have a hard time digesting meat if it isn't tender. This was so tender I cut it with a spoon. I served it with a spiach orzo. Exccellent...

—Ronnie

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pork Chops with Sour Cream and Mushroom Sauce

Sour Cream Pork Chops

Baked Pork Chops II

Mushroom Sauce Baked Pork Chops

Clayton's Pork Chops

Easy Slow Cooker Sweet and Sour Pork Chops

Stuffed Pork Chops II

Healthier Baked Pork Chops I

Melt In Your Mouth Pork Chops

Apricot Pork Chops

Nutrition

Calories
437 kcal
22%

Carbohydrates
29 g
9%

Cholesterol
70 mg
23%

Fat
26.6 g
41%

Fiber
0.8 g
3%

Protein
20 g
40%

Sodium
158 mg
6%

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

Nutritional Information

Margie's Sour Cream Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 437
** Calories from Fat: 240

% Daily Value *
** Total Fat 26.6g 41 %
** Saturated Fat 12.1g 61 %
** Cholesterol 70mg 23 %
** Sodium 158mg 6 %
** Potassium 353mg 10 %
** Total Carbohydrates 29g 9 %
** Dietary Fiber 0.8g 3 %
** Protein 20g 40 %
** Sugars 8g
** Vitamin A 10 %
** Vitamin C 2 %
** Calcium 13 %
** Iron 18 %
** Thiamin 51 %
** Niacin 63 %
** Vitamin B6 13 %
** Magnesium 9 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.