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!
- If pork chops are thick, pound thin.
- 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.
- Dip chops first in flour, then in egg mixture, then in breadcrumbs.
- In a large skillet heat shortening (or oil) to hot.
- Brown pork chops for 3 minutes on each side, or until done.
- Remove and keep warm.
- Pour broth into skillet, scraping to loosen crusty bits.
- Blend the 2 tablespoons flour and dill weed into the sour cream.
- Stir into broth.
- Cook and stir over low heat until thick and bubbly.
- Cook and stir 1-2 minutes more.
- Serve chops with gravy.
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.
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