Total Time
30mins
Prep 10 mins
Cook 20 mins

Original recipe came from a Southern Living Quick-n-Easy Weeknight Meals, and I've modified it to fit not only our taste, but our budget as well. Very tasty, and my kids gobble this one up.

Ingredients Nutrition

Directions

  1. Combine flour, 1/2 tsp salt and pepper in ziplock and shake to mix. Dredge chops in mixture. Set aside.
  2. Cook pork chops in hot oil in large skillet over high heat 4-5 minutes per side or until browned. Remove chops from skillet.
  3. Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet.
  4. Stir in sour cream, sugar, cloves and bay leaves, and remaining 1/4 tsp salt; simmer 5 minutes.
  5. Remove and discard bay leaves from sauce.
  6. Plate toast and chop/cut ip chops or leave whole, placing meat on top of toast.
  7. Pour sauce over meat. Sprinkle with parley. Serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a