Russian Pork Chops And Potatoes In Sour Cream Sauce Recipes

Steps:

• Spray skillet. Heat it over medium heat. Add potatoes and brown lightly. Set aside.
• Season chops with powders and pepper. Put a little oil in skillet. Cook chops for one minute on each side. Drain fat if necessary.
• Add water. Cover and cook for 10 minutes.
• Add potatoes and mushroom. Cook for 10 more minutes.
• Stir in sour cream. Heat thoroughly, but don't boil.

Steps:

• 1. In large skillet, add pork chops and one pat of butter, cooking on medium heat, turning frequently for 20 minutes. Make sure the chops begin to carmelize.
• 2. Cut up potatoes. You can use 3 extra large Russet potatoes or 1 pound of small Red Potatoes. Cut into large cubes. Add another pat of butter, melt, then add potatoes. Cook on one side of skillet, opposite of the chops for 20 minutes on medium heat, stirring often, until potatoes are cooked.
• 3. Cut up onions, green onions (green onions can be optional), and mushrooms. Cook in skillet until onions are translucent. Mix with potatoes thoroughly. Mix with carmel from chops and any juices.
• 4. Reduce heat and add sour cream. Mix with potatoes and cover cops. Add dash salt and pepper to taste. Serve hot.

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.

Steps:

• Mix dressing ingredients together; set aside.
• Place chops in a single layer in a shallow casserole dish.
• Top with slice of onion and bell pepper.
• Pour pineapple over top and cover with Russian dressing.
• Bake covered in preheated 375°F oven for 1 hour.
• Serve over rice.

Steps:

• Heat vegetable oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet. Add onion to skillet and sauté until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet. Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
• Transfer pork chops to platter. Spoon sauce over and serve.