recipe reviews for:

Margie's Sour Cream Pork Chops

“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!”

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Reviewed: Oct. 7, 2009

Special thanks to Grandma Margie (and Shiloh) for sharing a great recipe! The sauce is wonderful, a mild sweet/sour flavor that complements the meat nicely. I didn't have summer savory but read on-line that thyme is a substitute. I garnished with parsley, served it with rice, cooked in my left-over chicken broth, peas, and red grapes. The presentation was appealing and my husband (a tough critic) like it. This is a keeper!

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OhioKEE

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Reviewed: Oct. 6, 2009

A quick, tasty recipe. I halved it and used Splenda and it came out great! It went well with a cornbread side. Will try it with mashed potatoes next time.

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BadPancake

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Reviewed: Sep. 7, 2009

It was a little to sweet

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drew

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Reviewed: May 31, 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!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 27, 2009

This was way too much of a vinegar taste. We like vinegar, but this did not smell or taste good. I followed the recipe as written,cooked longer than called for as we do not eat on a firm schedule. When I took the pork chops out, the sauce was too vinegary and thin. I tasted it and decided at that time to thicken it with a small amount of flour. I cooked the flour in for a few minutes, and the consistency was much better. The taste was just too much vinegar. I love Summer Savory, and would have been happier with just the broth and savory.

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DALEPAR

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Reviewed: Jan. 13, 2009

Big hit at work and home

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cinde

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Reviewed: Nov. 6, 2008

wow those PORK CHOPS were really really good.!!! i didnt have and couldnt find any summmer savory so i used italian seasoning. IS WAS GOOD!!! THIS IS ONLY the start for me.

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whatz4dinner

Cooking Level: Beginning

Home Town: Oakland, California, USA

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Reviewed: Nov. 5, 2008

Tried this recipe and absolutely hated it! The sauce was too thin and sort of sickly sweet and sour. For sweet and sour would stick to a red sauce next time.

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heath

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Reviewed: Oct. 20, 2008

This was not good at all. Visually, it looked like pork chops covered in curdled milk and it definitely didn't taste good. I will not make this one again

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Rachel

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Reviewed: Jul. 20, 2008

WOW! Delicious. My husband LOVES pork chops and I do not. We have found a recipe we both enjoy. Thanks for sharing.

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PURPLEMIDNIGHT

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Reviewed: May 1, 2008

WOW - I loved it! I messed up and it still turned out GREAT! I thought I had savory and sage at home, I didn't. I was going to use a small amount of dill but thought I'd try it without any spice. Thanks for the great recipe.

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Fccswife

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Reviewed: Mar. 26, 2008

I used white wine vinegar and was happy with the taste. However, the sauce was very thin.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 12, 2008

I liked this very much. I didn't have savory, so I used basil. I cut back on the vinegar. Next time, I will used the full amount of vinegar and get some savory. Thanks for the recipe!

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Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

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Reviewed: Mar. 11, 2008

Excellent dish!! It was moist and delicious.

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Seth G.

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 10, 2008

YUMMY!!!!! We loved it.

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krissy

Cooking Level: Intermediate

Home Town: Sayville, New York, USA

Living In: Saratoga, New York, USA

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Reviewed: Mar. 6, 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!!

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Boo

Cooking Level: Expert

Home Town: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 1, 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!

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ddonthehill

Living In: Everett, Washington, USA

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Reviewed: Feb. 21, 2008

This was GREAT. I did not have any sour cream though and I used plain non-fat yogurt. I too was skeptical about the vinager so I only used 4 tablespoons. They came out sooo tender. My husband did not like the look of the dish but he and my daughter (4 yrs) loved it too.

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