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Pleasant Pork Chops
SUBMITTED BY:
CLYDE PATTERSON
PHOTO BY:
Daniel
"When I was a bachelor cooking for 2 other roommates this was a 'feast night' for us! We all really liked it. Pork chops simmered in a sour cream and onion sauce with spices."
RECIPE RATING:
Read Reviews
(285)
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PREP TIME
15 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 pork chops
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
1 clove garlic, minced
3/4 cup chicken broth
1 bay leaf
1 cup sour cream
2 teaspoons paprika
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DIRECTIONS
Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.
Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.
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REVIEWS
Reviewed on Aug. 14, 2003 by
Navy_Mommy
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Navy_Mommy
Aug. 14, 2003
This is a great recipe. The sauce is perfect for both the meat and on noodles. I didn't change anything and thought it was perfect.
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11 users found this review helpful
This is a great recipe. The sauce is perfect for both the meat and on noodles. I didn't...
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Reviewed on Nov. 2, 2003 by
DREGINEK
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DREGINEK
Nov. 2, 2003
We loved this dish! I didn't seperate the onions/garlic from the chops - just sauted and simmered w/ them the whole time. Also - I too added a splash of white wine and used 3 bay leaves and added some crushed, dried rosemary. These three additions alone added great flavor to the chops. Finally, I did need to add some cornstarch to the gravy so that it would thicken like we prefer - but no big deal. I was worried that my family would not be happy with a side dish of mashed potatoes two nights in a row BUT since I had this great gravy to pour over them: my family was very pleased. This is a great recipe Clyde - thanks for posting it!
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10 users found this review helpful
We loved this dish! I didn't seperate the onions/garlic from the chops - just sauted and...
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Reviewed on Nov. 5, 2006 by MOMMADOT
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MOMMADOT
Nov. 5, 2006
Definitely an easy and yummy recipe!! However, SOMETHING was missing (for me at least). Instead of the two tsps. of paprika recommended, I added ONE tsp. of SMOKED paprikia. Also, I used fat free sour cream although at the end of cooking the sauce, I added one heaping tspn. of cornstarch mixed with one tbsp. of water and added that mix to the sauce. We absolutely LOVED the flavor. Also, we DID simmer the porkchops for an hour because we like them fork tender. WOW!! Great recipe. Thanks so much.
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6 users found this review helpful
Definitely an easy and yummy recipe!! However, SOMETHING was missing (for me at least). ...
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Reviewed on Oct. 13, 2006 by
DMM104
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DMM104
Oct. 13, 2006
I seek out this recipe from time to time. I struggle with the cut of chops, whether I should go thinner and bone-in. I have used 1 inch boneless chops but the meat was tough. I think bone-in would add some additional fat for the pork to simmer in. Update: I had my estranged husband buy the ingredients -- and what did he buy? Thick boneless chops! I started the recipe and let him finish the sauce. I doubled the ingredients for the sauce except for the sour cream. I had the chops simmering on a bare simmer for 1 1/4 hours. His comment when I asked how it turned out? "Oh yeah, the pork shops were good, the sauce was thin however and the chops were a bit dry, actually just ate the last chop last night". He could have added more sour cream perhaps or with a tablespoon of flour. Donita
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6 users found this review helpful
I seek out this recipe from time to time. I struggle with the cut of chops, whether I should...
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Reviewed on Feb. 9, 2005 by LITTLEOTISCHEF
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LITTLEOTISCHEF
Feb. 9, 2005
I have been making this recipe for awhile, and have just gotten around to reviewing it. Both my husband and I think it's fabulous!! I use four large boneless chops, 2 cloves of garlic, and half chicken broth/ half white wine for the 3/4 cup broth. I also usually substitute 2 tsp. cajun seasoning for the 2 tsp. paprika. The sauce can be a bit tricky! Make sure you definitely reduce the juices by half, when you remove the chops, or the sauce won't be thick enough. Also, once stirring in the sour cream, do not allow the mixture to boil, or it will separate, and ruin the sauce. Once done, I serve chops and sauce over hot, buttered noodles. Scrumptious!! Thanks for a great favorite in our house!
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6 users found this review helpful
I have been making this recipe for awhile, and have just gotten around to reviewing it. Both...
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Reviewed on Oct. 2, 2006 by
ljmarsden
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ljmarsden
Oct. 2, 2006
This recipe is great! The sauce was a hit and the pork chops came out so tender. The only changes I made were to sauté some mushrooms with the onion, garlic, and I only sautéed the pork chops for 45 minutes rather than an hour. I also used a whole can of chicken broth. Thanks for the post.
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5 users found this review helpful
This recipe is great! The sauce was a hit and the pork chops came out so tender. The only...
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Reviewed on Jun. 21, 2005 by MELMEKO
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MELMEKO
Jun. 21, 2005
Our family of 5 loved this recipe. I doubled the sauce ingredients and added more garlic and some fresh rosemary. I also combined a little white wine with chicken and vege stock for the liquid. As suggested if you let this sauce reduce it will dfinately be thick enough. And the pork was so succulent and tender after simmering for an hour. I served this with mashed potatoe and a fresh mixed salad. (Typical Aussie hey). Everyone loved this and I will definately make it again. Thanks.
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5 users found this review helpful
Our family of 5 loved this recipe. I doubled the sauce ingredients and added more garlic and...
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Reviewed on Jun. 3, 2004 by NANCY1716
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NANCY1716
Jun. 3, 2004
i usually read reviews before i make a recipe but i didn't this time. this recipe was exactly what i was looking for. it was great. i literally licked the plate. altered slightly, i used 5 garlic cloves and added fresh sliced mushrooms. i also added a splash of white wine with 1 cup of chicken broth. i simmered them for 1 hour. the chops were moist and the sauce was excellent. i seasoned the chops with reese steak salt and freshly ground black pepper. i'll make this again.
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5 users found this review helpful
i usually read reviews before i make a recipe but i didn't this time. this recipe was exactly...
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Reviewed on Nov. 2, 2006 by
SMALLIE81
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SMALLIE81
Nov. 2, 2006
The sauce on these chops was awesome! I halved the recipe and used three thick boneless chops. The cooking time was also halved. I also used reduced fat sour cream! Very very good!
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4 users found this review helpful
The sauce on these chops was awesome! I halved the recipe and used three thick boneless chops....
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Reviewed on Oct. 17, 2006 by
KATHI_C
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KATHI_C
Oct. 17, 2006
Tried this recipe and it came out fantastic. We love beef stroganoff so the sauce was delicious. The meat was moist. I think to prevent it from drying out you need to always make sure you have plenty in the pan while simmering, to almost the top of the porkchops, almost poaching the chops. That way they won't dry out. I didn't have any chicken broth so I used chicken boullion and it came out a bit salty but that was my fault. Not sure how the other reviews sauce came out like salsa. When you saute the onions they have to be cut in rings, not chopped perhaps. All around it was a bit hit with the family and I will definately be making it again and will make it with chicken as well.
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4 users found this review helpful
Tried this recipe and it came out fantastic. We love beef stroganoff so the sauce was...
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