Sour Cream Pork Chops

I was given a recipe for meat in a sour cream sauce….The ultimate flavor of the recipe is great, and I don't plan on making any adjustments there, that said there are a few places that I have plans for.  When I pulled my dish out of the oven, the sauce was runny and watery, so I poured it off and brought it to a boil on the stove, whisking in 2 Tablespoons of flour.  That help thicken up the sauce to a nice consistency that I then drizzled on my chops.  Hindsight also makes me think that sauteed mushrooms would be an excellent addition to the dish.

So with my modifications, next time I make this I will make it the following way.  And yes I will be making it again because Albert gobbled it down and wanted more and more.

Preheat oven to 350℉

6 pork chops, pork loin, or even perhaps chicken breasts
¼ cup flour
1 tsp dried oregano
½ tsp salt
½ tsp pepper
olive oil
2 cups mushrooms, sliced

2 cups chicken or veggie stock
2 bay leaves
½ cup cider vinegar
¼ cup honey
2 cups sour cream (I used light)
2 Tbs flour


Combine flour, oregano, salt and pepper on a small plate.  Dredge meat in flour mixture and brown in hot olive oil quickly.  Once they are nicely browned place in a 13x9 baking dish. Add sliced mushrooms to saute pan and saute uncovered till golden.

Meanwhile, combine stock, bay leaves, vinegar, honey and sour cream in sauce pan, whisk to combine and bring to a boil.  Sprinkle in flour and return to a boil whisking continuously (if you don't there will be lumps) Once sauce is a nice consistency add the cooked mushrooms and pour concoction over the meat.

Bake for about 45 minutes to an hour, depending on the thickness of your meat.



In theory this recipe should work out better than it did the first time for me because of my changes.  However full disclosure I haven't tested it out yet with said changes.  If anyone does please let me know how it worked, and I will do the same next time I create it.