Farmer's Pork Chops
- Ready In:
- 1hr 45mins
- 4 pork loin chops
- salt and pepper
- 4 potatoes, sliced
- 1 large onion, sliced
- 1 clove garlic, chopped
- 1 1⁄2 cups sour cream
- 1⁄2 teaspoon dry mustard
- 1 tablespoon shortening
- Trim excess fat from chops.
- Roll in Flour.
- Brown chops and garlic in 1 T.
- Shortening over medium heat.
- Season with salt and pepper.
- Place potatoes in baking dish, top with browned chops.
- Seperate onion slices into rings; layer over chops.
- Blend sour cream with dry mustard, pour over top of onions.
- Bake 1 hour and 30 minutes at 350 degrees.
Questions & Replies
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I make (and have posted) this very same recipe. The only difference in recipes is that I don't flour the chops before browning. The garlic is supposed to brown with the chops, this adds to the flavor of the dish. If it burns, the heat is too high. When mixing the dry mustard and salt into the sour cream, you are beating the sour cream to a "pouring" consistency. Adding a little milk to make it thinner is just fine. I'm giving this recipe 5 stars because I know how good it is. With the slight variation of no flour on the chops, I have made it many many times.
Tried it and it came out very well, indeed. I did brown the garlic in the oil before adding the pork chops & removed it (just to flavor the oil). I cut thick slabs of onion (1/4") and they were soft, but intact. I thinned the sour cream with a little milk, as I usually do. I sprinkled a little fresh chopped parsley for color. I also brined the pork chops because I find today's pork chops to often by dry because they are so lean. All in all, I think this is a 5 star for simplicity, cost and taste.
This dish was easy to make and smelled good while cooking. It didn't have much taste though and the sour cream looked very unappetizing on top. I had thinned it a bit with milk so I could pour it but it still looked like blobs on top. The potatoes and onions were very good and the pork was tender but this wasn't something we will make again. So sorry.
There were problems! First, it is difficult to sear chops with fresh garlic in the pan - the garlic burns. Next time I would sprinkle chops liberally with garlic salt, and omit fresh garlic. Second, the directions "pour" sour cream over chops should have been a red flag - real sour cream does not pour, it blobs. And when I baked it, it baked in blobs on top of the chops, which was most unappetizing to look at. I had to rescue this dish by mixing chicken stock in with the curdly sour cream, incorporating it as best as I could in the dish. The potatoes were tender, it smelled good cooking; the onions turned to mush, which was okay since they sort of disappeared into the potatoes. The pork was somewhat tender - taste was fair. This wasn't a winner for me.
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Hi Podabo:-)...made your pork chop recipe last night for dinner, it turned out super-good! I'm with Terri, I didn't fry the chops with the flour, just salted them and browned them in oil instead of shortening...added the fresh garlic after the chops were browned, sauteed the garlic (I used lots of garlic, about 6 cloves) until soft, and added a little half and half with the sour cream...carried on from there....it was a great meal....just like all your other recipes, this is a keeper...thanxs Podabo:-) :-), keep up your good work!