Prep 20 mins
Cook 20 mins
This recipe was cut of some magazine, some time ago (its quite yellowed with age). The magazine's name does not appear on the cut out.
- 3 tablespoons vegetable oil
- 4 large sirloin pork chops (each about 1/2 inch thick)
- 1⁄3 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 1⁄2 cup chopped onion
- 2 teaspoons paprika
- 1 clove garlic, crushed
- 3⁄4 cup canned low sodium chicken broth, to taste
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon caraway seed
- 1 cup sour cream
- 2 tablespoons chopped fresh dill
- Heat vegetable oil in large skillet over medium-high heat.
- Season pork chops with salt and pepper.
- Place 1/3 cup flour in shallow bowl.
- Coat pork chops with flour, shaking off excess.
- Add to skillet and cook until brown, about 4 minutes per side.
- Transfer to platter.
- Drain all but 1 tablespoon fat from skillet.
- Add onion to skillet and sauté until light golden, about 5 minutes.
- Add paprika and crushed garlic clove and stir 30 seconds.
- Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
- Simmer 3 minutes.
- Return pork chops to skillet.
- Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
- Reduce heat to low.
- Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
- Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
Excellent!!!! Even with dried dill. I can;t wait to try it with fresh dill!
It's so hard to rate a recipe that I am not absolutely knocked out with! This is one of them. I find that pork chops, in order to be fork tender need a big whack of time cooked slowly in a liquid, and maybe had I cooked these longer, they would have been better. There also wasn't as much flavour to the sauce as I expected given the ingredients. But hey! I've eaten much worse in my day! I'd be anxious to hear other opinions.