Pork Chops With Sour Cream-Dill Sauce
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
51
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 cup
Onion (chopped)2 tsps
Paprika1 small
Garlic (clove, crushed)1 tsp
Marjoram (dried)1 tsp
Caraway Seeds1 cup
Sour Cream2 tbsps
Dill (chopped fresh)Directions:
1
Heat vegetable oil in large skillet over medium-high heat
2
Season pork chops with salt and pepper
3
Place 1/3 cup flour in shallow bowl
4
Coat pork chops with flour, shaking off excess
5
Add to skillet and cook until brown, about 4 minutes per side
6
Transfer to platter
7
Drain all but 1 tablespoon fat from skillet
8
Add onion to skillet and sauté until light golden, about 5 minutes
9
Add paprika and crushed garlic clove and stir 30 seconds
10
Mix in 3/4 cup chicken broth, marjoram and caraway seeds
11
Simmer 3 minutes
12
Return pork chops to skillet
13
Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side
14
Reduce heat to low
15
Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend
16
Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil)
17
Transfer pork chops to platter
18
Spoon sauce over and serve
19
Heat vegetable oil in large skillet over medium-high heat
20
Season pork chops with salt and pepper
21
Place 1/3 cup flour in shallow bowl
22
Coat pork chops with flour, shaking off excess
23
Add to skillet and cook until brown, about 4 minutes per side
24
Transfer to platter
25
Drain all but 1 tablespoon fat from skillet
26
Add onion to skillet and sauté until light golden, about 5 minutes
27
Add paprika and crushed garlic clove and stir 30 seconds
28
Mix in 3/4 cup chicken broth, marjoram and caraway seeds
29
Simmer 3 minutes
30
Return pork chops to skillet
31
Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side
32
Reduce heat to low
33
Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend
34
Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil)
35
Transfer pork chops to platter
36
Spoon sauce over and serve