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My review
Margie's Sour Cream Pork Chops
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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Ingredients
1 h 25 m servings 437 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
- Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
- Bake 1 hour in the preheated oven.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 437 calories; 26.6 g fat; 29 g carbohydrates; 20 g protein; 70 mg cholesterol; 61 mg sodium. Full nutrition
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Reviews
Read all reviews 6774 Ratings
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Most helpful positive review
9/8/2006
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 chop...
Most helpful critical review
1/25/2010
Thanks to the reviewers' notes, the dish turned out to be great! Note to anyone who wants to try the recipe in the future, add SALT. The main ingredient missing in the recipe is salt. I salte...
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9/8/2006
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 chop...
6/13/2005
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.
3/6/2008
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 reci...
2/15/2006
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 electri...
3/1/2008
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...
5/31/2009
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...
11/10/2006
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...
10/7/2009
Special thanks to Grandma Margie (and Shiloh) for sharing a great recipe! The sauce is wonderful, a mild sweet/sour flavor that complements the meat nicely. I didn't have summer savory but read...