Recipe by Daydream
This tasty dish takes minutes to prepare, but leaves you time to 'put your feet up' before dinner has to be on the table. The tangy, but creamy, sauce thickens and reduces right down as it cooks. Lovely with red cabbage and/or spinach side dishes, and I reckon Light Scalloped Potatoes Light Scalloped Potatoes by MizzNezz would also go a treat (just make sure you pop them in the oven 10 to 20 minutes before the chops).
- 6 thick pork chops
- 2 tablespoons flour, seasoned with
- salt & freshly ground black pepper
- 1 -2 tablespoon olive oil
- 6 cloves
- 3⁄4 cup sour cream
- 3⁄4 cup water
- 1⁄4 cup balsamic vinegar
- 2 tablespoons dark brown sugar
- 2 bay leaves
Directions See How It's Made
- Heat oven to 350 degrees F.
- Dredge chops in seasoned flour and shake off excess.
- Heat oil in a skillet, and quickly brown the chops on both sides to seal in the juices.
- While they are browning, place the sour cream, water, balsamic vinegar and brown sugar in a bowl, mix well, and set aside.
- Transfer chops to a casserole dish large enough to hold them in one layer.
- Insert 1 clove into each chop.
- Give the sour cream mixture a quick stir, then pour it over chops.
- Tuck a couple of bay leaves between the chops.
- Cover casserole dish with a lid or alfoil, and bake for 1 hour or until tender.
- Remove cloves before serving.