giving pork chops a good name
I used to absolutely dread having pork chops for dinner when I was younger. There was nothing fun about eating them–they were tough and tasteless, and it took way too long to finish chewing a single bite. That’s still pretty much the case when I make a regular old pork chop on the stove. Seriously, it doesn’t give meat a good name. That all changed, when I tried this recipe that my grandmother used to make when my mom and her siblings were young. All you do is take a few pork chops lightly dredged in flour, smother them with a mixture of onions and sour cream, and bake them until they’re fully cooked. The result is a tangy and tender pice of meat that not only tastes wonderful but melts in your mouth and leaves you wanting more. Never have I ever been more excited about a pork chop dinner.
⟶ the recipe
pork chops in sour cream
ingredients
4 boneless pork chops
1 cup flour
½ cup chicken stock
2 tablespoons vinegar
1 tablespoon sugar
½ cup sour cream
1 small onion, sliced
1 bay leaf
Prep time
15 minutes
Cook time
1 hour 30 minutes
Total time
1 hour 45 minutes
4-6 servings
instructions
Preheat oven to 350 degrees Fahrenheit. Dredge each pork chop in flour and place on a plate.
Heat some olive oil in a large skillet and brown both sides of the pork chops, then set aside.
In a medium bowl, whisk together chicken stock, vinegar, sugar, and sour cream. Stir in the onion slices and bay leaf
Place pork chops in a baking dish, then top with the sour cream mixture. Cover and bake for 1-1 ½ hours until pork is fully cooked through.
⟶ recipe notes
- If you can only find bone-in pork chops, those will work as well. They just may take a little longer to cook than boneless
- It’s unsafe to eat pork that hasn’t fully cooked, so regardless of the size of your pork chops, make sure the internal temperature reads at least 145 degrees F with a meat thermometer
