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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 3 |
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I have been making and relishing this dish for at least 25 years, probably longer. I have no idea where I originally got it. Ingredients:
6 pork chops (we normally use boneless loin chops, about 1/2-3/4 thick) |
garlic granules |
fresh ground black pepper |
lemon & herb seasoning or lemon-pepper seasoning |
1 tablespoon extra virgin olive oil |
2 cups thinly sliced onions (1 large or 2-3 medium) |
2 -3 cloves garlic, finely minced |
1 teaspoon dill seed |
1 teaspoon caraway seed |
2 -4 teaspoons sweet paprika, to taste |
1 -2 dash cayenne pepper, to taste |
1 teaspoon salt |
1 cup chicken broth or 1 cup water (preferably chicken broth) |
1/4 cup dry white wine or 1/4 cup water (preferably wine) |
3 tablespoons flour |
3 -4 tablespoons sherry wine (a delicious addition) (optional) |
1 cup sour cream (can use low-fat, but non-fat just doesn’t work) |
hot buttered noodles or rice or mashed potatoes, as accompaniment |
Directions:
1. Season pork chops to taste with granulated garlic, pepper, and lemon-herb or lemon-pepper.
2. In a medium saucepan or Dutch oven, brown chops well over medium-high heat in olive oil.
3. Add onions, fresh garlic, seasonings and chicken broth.
4. Reduce heat, cover tightly, and simmer for about 1 hour.
5. Remove pork chops from pan, and keep warm.
6. Whisk flour with wine until smooth, and stir into pan liquid.
7. Cook, stirring constantly, until thickened.
8. Add sherry, and continue to simmer for 5 minutes.
9. Slowly stir in sour cream until well combined, return pork chops to pan, and heat gently for about 10 minutes.
10. DO NOT BOIL!
11. Serve with buttered noodles, rice or mashed potatoes.
12. Serves 3, but the recipe can easily be doubled or tripled for a larger crowd.
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