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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Original recipe came from a Southern Living Quick-n-Easy Weeknight Meals, and I've modified it to fit not only our taste, but our budget as well. Very tasty, and my kids gobble this one up. Ingredients:
1/4 cup flour |
3/4 teaspoon salt, divided |
1/2 teaspoon ground black pepper |
4 -5 pork cutlets |
2 tablespoons vegetable oil |
1/2 cup white vinegar |
16 ounces sour cream |
2 -4 tablespoons sugar |
1/8 teaspoon ground cloves |
2 bay leaves |
2 tablespoons parsley |
4 -6 pieces bread, lightly toasted |
Directions:
1. Combine flour, 1/2 tsp salt and pepper in ziplock and shake to mix. Dredge chops in mixture. Set aside.
2. Cook pork chops in hot oil in large skillet over high heat 4-5 minutes per side or until browned. Remove chops from skillet.
3. Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet.
4. Stir in sour cream, sugar, cloves and bay leaves, and remaining 1/4 tsp salt; simmer 5 minutes.
5. Remove and discard bay leaves from sauce.
6. Plate toast and chop/cut ip chops or leave whole, placing meat on top of toast.
7. Pour sauce over meat. Sprinkle with parley. Serve.
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