Recipe by Maple
Adapted from an old German recipe. Easy to do, it makes company think you've been at it all day. No extravagant extra ingredients. Wine accompaniment: Chardonnay or Reisling
Top Review by Outnumbered By Peanuts
We tried this for dinner tonight. Initially, I wasn't sure how the flavors would play together (the brown sugar, sour cream, vinegar, etc). When it all came together, I was pleasantly surprised by the tanginess of the sauce, although for my oven 1.5 hours at 325 must have been too much because most of the sauce had evaporated by the time I took them out. I was pretty impressed with the flavor, but my husband was only so-so and my 4 year old didn't want them. We'll probably still add it in to our rotation as another idea for pork chops. Thanks for posting!
- 4 pork loin chops, minimum 3/4 inch thick
- dried sage
- 1⁄2 cup water
- 1 tablespoon brown sugar
- 1 -2 large bay leaf
- 1⁄2 cup real sour cream (NOT lite or low fat)
- 2 tablespoons wine or 2 tablespoons vinegar
Directions See How It's Made
- Season chops with salt& pepper if you wish.
- Roll in a plastic bag containing all-purpose flour and a little dried sage.
- Let sit 5 minutes then dredge again.
- Brown the chops in a small amount of oil, on top of stove.
- Put chops into a casserole, in a single layer.
- Blend together and pour over the chops: water, brown sugar, bay leaves, sour cream and wine or vinegar.
- Bake in a 325-350F oven for 1 1/2 hours or until chops are tender and white inside.