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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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vegetable oil, pork loin chops, paprika, salt, pepper, chicken broth, apple cider or juice, sour cream cvt Ingredients:
1 tablespoon vegetable oil |
12 ounces boneless pork loin chops (10067), cooked per recipe, net from 16 ounces fresh |
1 tsp paprika |
1/2 tsp pepper |
1 cup (fat free, reduced sodium) chicken broth |
1 cup apple cider or juice |
8 oz (low fat) sour cream |
Directions:
1. Stovetop method:
2. Heat oil over medium heat in a wide skillet.
3. Trim excess fat from chops and sprinkle with paprika and pepper. Brown chops in skillet; pour off fat.
4. Lower heat, add apple cider and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
5. Heat juices in skillet and reduce to half. Add the sour cream, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.
6. Slow cooker method: (Try stovetop method next time to check on seasoning issue.)
7. Place chops (stick to the 16 oz deboned, which is approximately 24 oz of cheap chops with bones and fat), broth, 1/2 of a large sweet onion and juice in slow cooker. Cover, and cook on high 4 to 5 hours in a 3 1/2 qt slow cooker.
8. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour (whole wheat did not work well, may have to use cornstarch in cold water) with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
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