CREAMY PORK WITH SOUR CREAM SAUCE
Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.
Provided by KELLYGOFF
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
- Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
- In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
- Bake in a preheated oven for 1 hour.
Nutrition Facts : Calories 685.1 calories, Carbohydrate 15.8 g, Cholesterol 163 mg, Fat 52.9 g, Fiber 1.2 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 652.3 mg, Sugar 1.9 g
SOUR CREAM PORK CHOPS
These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice.
Provided by AMI
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h45m
Yield 6
Number Of Ingredients 9
Steps:
- Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
- Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
- Preheat oven to 200 degrees F (95 degrees C).
- After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Nutrition Facts : Calories 257 calories, Carbohydrate 14.3 g, Cholesterol 53.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 7.3 g, Sodium 487.2 mg, Sugar 1.3 g
PORK IN SOUR CREAM GRAVY
This recipe has always been a family favorite in my house. It takes a while to cook about 3 hours start to finish, but its worth the wait. The meat will melt in your mouth. This recipe is best served with mashed potatoes.
Provided by Love My Cop
Categories Pork
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rub the meat with the crushed garlic, olive oil, salt & pepper.
- Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
- Heat olive oil in a large pot (enough to cover the bottom of the pot).
- Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
- Once the meat is browned add enough water to the pot to just cover the meat.
- Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
- Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
- Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
- When the meat is tender enough allow the water to again almost completely evaporate.
- Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
- Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
- Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
- In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
- Wisk/mix until the mixture is smooth and without lumps.
- Slowly add this mixture to the pot and let it come to a boil.
- Reduce the heat and simmer for a few minutes.
- If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
- Add the bay leaf.
- Bring the mixture to a boil.
- Remove the pot from heat.
- Return the cooked meat to the gravy.
- Let it stand for about 15 minutes in the gravy before serving.
SOUR CREAM PAPRIKA PORK
Make and share this Sour Cream Paprika Pork recipe from Food.com.
Provided by The Flying Chef
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us.
- Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.
- Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.
- For the Sauce.
- Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.
- Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.
- To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.
Nutrition Facts : Calories 441.5, Fat 23.3, SaturatedFat 11.5, Cholesterol 177.5, Sodium 394.6, Carbohydrate 6.7, Fiber 1.1, Sugar 3.8, Protein 49.8
PORK CHOPS WITH SOUR CREAM GRAVY
This is a new variation of my Creamy Pork and Rice Skillet. I do believe that I like this one even better than the original. I forgot to take a picture of the meal before we ate it, so this photo is from pillsbury.com.
Provided by Ellen Bales
Categories Pork
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Place pork chops on a flat surface and sprinkle with salt and pepper to taste. Coat chops with flour on both sides, covering completely.
- 2. In a large skillet, heat oil. Add chops; brown on both sides until golden brown. Drain.
- 3. Place chops back in skillet and add the soup, sour cream, milk and water. Stir to blend.
- 4. Cover the skillet and bring to boil over medium heat; reduce heat to low and simmer for 60 to 70 minutes. Add rice and blend in with liquid. Bring to a boil.
- 5. Reduce heat and cook, covered, for another 20 to 30 minutes or until rice is done and chops are fork-tender.
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SEARED PORK IN SOUR CREAM-PAPRIKA GRAVY RECIPE
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- Combine 3 tablespoons of the flour, salt and a few grinds of black pepper in a shallow dish. Add the pork cubes and toss to coat thoroughly.
- Heat the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the pork and cook, turning with tongs, until lightly browned on all sides, 2 minutes. Add the wine and continue cooking, turning the meat frequently, until the liquid is almost evaporated, 1-1/2 to 2 minutes longer. Transfer the pork to a plate and set aside.
- Add the remaining tablespoon of olive oil to the pan and add the onion. Cook until soft and translucent, 2 to 3 minutes. Add the red bell pepper, the remaining 1/2 tablespoon of flour and paprika and toss to coat thoroughly. Season with salt and pepper. Continue cooking, stirring frequently, until the flour coating is pale golden in color, 3 minutes longer.
- In a small bowl, whisk together the chicken broth and sour cream. Add to the onion-pepper mixture and combine well. Bring to a rapid simmer and cook for 1 minute, stirring frequently, just until the liquid starts to thicken. Return the pork to the pan and combine with the sauce. Continue cooking until the liquid has thickened to a gravy consistency and the pork is barely pink in the middle.
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