Total Time
1hr
Prep 15 mins
Cook 45 mins

I am not sure how Polish this is, but this is how it was given to me. I would consider this comfort food. I serve it with Mickies and a spinach salad.

Ingredients Nutrition

  • 4 pork loin chops (1 1/2 inches thick)
  • 1 teaspoon peanut oil
  • 1 onion (chopped)
  • 1 (10 ounce) can tomato soup (I use Campbell's)
  • 12 cup sour cream
  • 1 large dill pickle (chopped in small cubes)
  • 12 cup sherry wine (extra dry)
  • 12 teaspoon salt
  • 14 teaspoon peppercorn (freshly ground)

Directions

  1. Trim some of the fat from chops and use along with the peanut oil for browning.
  2. Sear chops on high heat in heavy skillet for 1 minute each side.
  3. Set aside chops and keep warm.
  4. Lower heat to medium and add onion.
  5. Saute until translucent.
  6. Return chops to pan and reheat with sauce to warm through.
  7. Add remaining ingredients, stir until hot.
  8. Serve.
Most Helpful

While the premise sounds tasty, the pickles take away from what could be a more flavorful sauce. Try using capers. Also, the meat is cooked too well-done and comes out dry. I suggest searing for only 1 to 2 minutes per side and then reheating with the sauce. Things have changed from the old rule of not eating pork that has any pink in it. A little bit of pink will help the texture. I serve the dish with home-made potato/cheese peirogi which were 5 stars!

charliehhi July 29, 2011