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These chops were tender and tasty!! I followed the clear and easy steps in the recipe but used 1/4 c whipping cream mixed with the sour cream. That makes a fool-proof curdle-free gravy. Served with Parslied Egg Noodles and Spiced Carrots fior a very satisfying meal. Thanks for posting KimmieCat. Made for PAC Spring 2010.
Very Good! The sauce (gravy) is wonderful and tasty! Next time I think I will need to simmer the chops a little longer for tenderness. The onions really add flavor to this recipe. I used only 1/2 cup of the sour cream so as not to dilute the flavor of the other juices. Enjoyed these wonderful chops for dinner last night. Sprinkle some paprika on top. Prepared as a participant in the French Country Spice of the Month (Paprika) for March 2010.
Hi Kim,<br/><br/>I am the author of this recipe and Sarah's mom. I'm so glad you are enjoying this recipe which I've been making for probably 30+ years. I've served this with rice pilaf (for that yummy sauce) and a steamed vegie. I agree with your recommendation of a good bread for "sopping" up the gravy goodies. Good Eating!!!!
Made this for dinner last night and it was a hit!! The chops had so much flavour and were really tender... Thanks
A very good dish which is a nice alternative to fixing pork chops my traditional way. I really liked the flavor not only of the meat but the sauce as well. I used both a little Smoked paprika and a tiny amount of the hot Hungarian Paprika. Gave it a small amount of heat without overpowering the recipe. Thanks Kimmie...it was easy too. MADE FOR SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
wow, this was good. I will definitely make this again. I might use a little less sour cream like the last reviewer did.