Recipe by The Bunny Chef
"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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salt and pepper to taste
1/2-inch thick pork chops
1 1/4 cups
1 1/4 cups
2 1/2 tablespoons
crushed dried summer savory
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!
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.
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.
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!!
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!
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!
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!
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...
* Percent Daily Values are based on a 2,000 calorie diet.
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
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