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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
3 tbsp vegetable oil
4 large sirloin pork chops (each about 1/2 inch thick)
1/3 cup plus 1 tbsp flour
1/2 cup chopped onion
2 tsp paprika
1 small garlic clove, crushed
3/4 cup can chicken broth, more if needed
1/2 tsp dried marjoram and caraway seeds
1 cup sour cream
2 tbsp chopped fresh dill
Heat oil in a 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. Serves 4
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PORK CHOPS WITH SOUR CREAM-DILL SAUCE
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
3 tbsp vegetable oil
4 large sirloin pork chops (each about 1/2 inch thick)
1/3 cup plus 1 tbsp flour
1/2 cup chopped onion
2 tsp paprika
1 small garlic clove, crushed
3/4 cup can chicken broth, more if needed
1/2 tsp dried marjoram and caraway seeds
1 cup sour cream
2 tbsp chopped fresh dill
Heat oil in a 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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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