Breaded Pork Chops With Sour Cream Dill Gravy

Total Time
Prep 45 mins
Cook 0 mins

I've been making these for years. They are so good, and the dill and sour cream in the gravy makes it different from others! YUM!

Ingredients Nutrition


  1. If pork chops are thick, pound thin.
  2. Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
  3. Dip chops first in flour, then in egg mixture, then in breadcrumbs.
  4. In a large skillet heat shortening (or oil) to hot.
  5. Brown pork chops for 3 minutes on each side, or until done.
  6. Remove and keep warm.
  7. Pour broth into skillet, scraping to loosen crusty bits.
  8. Blend the 2 tablespoons flour and dill weed into the sour cream.
  9. Stir into broth.
  10. Cook and stir over low heat until thick and bubbly.
  11. Cook and stir 1-2 minutes more.
  12. Serve chops with gravy.
Most Helpful

This was a yummy different pork chop dish. I used half sourcream and half non-fat plain yogurt. I was expecting a little more dill flavor so I think next time I'll double the dill. Tasty! Thanks for posting.

akgrown May 23, 2006

The flavor of this is great but I wanted my pork chops really tender so I browned them and put them in the chicken broth, covered and on low for about an hour then made the gravy. They aren't crispy on the outside but were great--similar to chicken fried steak but better. Thanks for the recipe. Gloria

Gloria 15x March 02, 2006