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chop cream pork sour
at recipeseasy.com
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BRAISED PORK CHOPS WITH SOUR CREAM SAUCE
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Yield: 8 Servings
8 Center-cut pork chops (about
-1/2 inch thick), trimmed
1/3 c All purpose flour
1/4 c Vegetable oil
2 lg Onions, sliced
5 c Canned low-salt chicken
-broth
1 1/2 c Dry red wine
3/4 c Pitted prunes
1/2 c Dried apricots
3 tb Chopped fresh parsley
Season pork with salt and pepper. Place flour in pie dish. Coat pork
with flour, shaking off excess. Heat oil in heavy large Dutch oven
over high heat. Add half of pork chops; cook until brown, about 3
minutes per side. Transfer to paper towels; drain. Repeat with
remaining pork chops. Drain all but 2 T oil from Dutch oven. Add
sliced onions to Dutch oven and saute until light brown, about 5
minutes. Place pork chops over onions. Add broth and wine. Bring to
simmer. Re- duce heat to medium-low. Cover; cook 15 minutes. Add
fruit. Cover; simmer until pork is very tender, about 45 minutes.
(Can be made 1 day ahead. Cover, chill. Rewarm over medium-low heat,
stirring occasionally, before continuing.) Using slotted spoon,
transfer pork to platter. Using same spoon, arrange onions and fruit
around pork. Tent with foil. Boil cooking liquid until thickened
slightly, stirring occasionally, about 20 minutes. Season with salt
and pepper. Spoon over pork. Top with parsley.
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PORK CHOPS WITH SOUR CREAM & CARAWAY SAUCE
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Yield: 6 Servings
6 rib or loin pork chops --
3/4 inch thick
3 TB butter or margarine
3 TB all-purpose flour
1 1/2 ts salt
1/4 ts pepper
1 cn chicken broth -- 14 1/2 oz
2 TB cooking oil
: additional salt and pepper
: optional
6 c potatoes -- thinly sliced
1 md onion -- sliced
: Paprika and chopped fresh
: parsley -- optional
In a saucepan, melt butter; stir in flour, salt and pepper. Add
chicken broth; cook and stir constantly until mixture boils. Cook for
1 minute; remove from the heat and set aside.
In a skillet, brown pork chops in oil; season to taste with
additional salt and pepper if desired. In a greased 13-in. x 9-in. x
2-in. baking dish, layer potatoes and onion. Pour the broth mixture
over. Place pork chops on top.
Cover and bake at 350 degree F for 1 hour; uncover and bake 30 minutes
longer or until potatoes are tender. If desired, sprinkle with
paprika and parsley.
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PORK CHOPS WITH SOUR CREAM & CARAWAY SAUCE
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Yield: 1 Batch
1 tb Unsalted butter
1 tb Vegetable oil
4 Loin pork chops, 3/4" thick
-- trimmed of excess fat
1 c Beef stock
1/2 To 2/3 cup sour cream
1/2 ts Caraway seed; or to taste
Salt and pepper; to taste
1 tb Fresh parsley; chopped
In large, heavy saute pan, heat butter and oil. Add chops and brown
over fairly high heat on both sides to seal in juices. Reduce heat
and cook uncovered to desired doneness (about 15 minutes). Remove
chops to heated platter; keep warm.
Remove excess fat from pan and place over medium-high heat. Add beef
stock to deglaze pan, scraping up any meat bits from bottom. Cook 10
to 15 minutes to reduce until thickened. Remove from heat (turning
heat to low) and blend in sour cream.
Add any juices which may have accumulated around chops. Return sauce
to low heat - do not let boil. Add caraway seed, salt and pepper.
Serve sauce over chops, sprinkled with chopped parsley.
Yield: 3 to 4 servings. Good served with German spatzle.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 18. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
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PORK CUTLETS WITH PAPRIKA IN SOUR CREAM
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Yield: 10 Servings
10 x 230g Pork Cutlets, trimmed
5 g Cayenne Pepper
40 ml Oil
300 ml Cranberry Sauce
Salt & Pepper
Mint to Taste
Method 1. Season and oil pork 2. Cook on chargrill with a low heat.
Serving suggestion Serve with French Fries and Carrot. Garnish with
Cranberry Sauce and mint.
Ingredients
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Sour Cream Pork Chops
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Yield: 4 servings
4 Pork chops 2 ts Dijon mustard
Pepper 1 c Chicken broth
2 tb Butter 2 tb Maple syrup
1/4 c Shallots -- minced 2 tb Balsamic vinegar
Flatten pork chops with a meat mallet or rolling pin between two
sheets of waxed paper. Season both sides of each chop with pepper.
Melt butter in a large skillet over medium high heat. Add pork and
saute until brown and cooked through, about 4 minutes per side.
Transfer to plate.
Add shallots to same skillet. Cook 30 seconds. Mix in mustard and
chicken broth and simmer until reduced by 1/4, about 5 minutes. Stir
in maple syrup and vinegar. Simmer until liquids are reduced to sauce
consistency, about 5 minutes longer. Return pork and accumulated
juices to skillet. Cook until just heated through, about 1 minute.
Serve pork and spoon sauce over top.
NOTES: 1 Tbsp red wine vinegar may be used for balsamic vinegar.
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Schweinekoteletts In Saurer Sahnesosse (Pork/Sour Cream)
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Yield: 4 servings
4 Pork Chops
4 Onions -- Small (2 med) *
1/2 ts Salt
1/2 c Beer
1/4 ts Pepper
1/2 c Beef Broth -- Hot
1 1/2 tb Unbleached Flour
1 ts Cornstarch
1 1/2 tb Vegetable Oil
* Onions are to be thinly sliced.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Season pork chops with salt and pepper; coat with
flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes
on each side. Add onions; cook for another 5 minutes, turning chops
once. Pour in beer and beef broth; cover and simmer 15 minutes.
Remove pork shops to a prehaeated platter. Season sauce to taste.
Blend cornstarch with Blend cornstarch with a small amount of cold
water. Stir into sauce and cook until thick and bubbly. Pour over
pork chops. Serve with brussel sprouts and boiled potatoes.
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Schweinekotelett Im Saurer Sahnesosse (Pork Chop/sour Cre
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Yield: 4 servings
4 ea Pork Chops 4 ea Onions; Small (2 med) *
1/2 t Salt 1/2 c Beer
1/4 t Pepper 1/2 c Beef Broth; Hot
1 1/2 T Unbleached Flour 1 t Cornstarch
1 1/2 T Vegetable Oil
* Onions are to be thinly sliced.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Season pork chops with salt and pepper; coat with
flour. Heat oil in a heavy frypan.
Add pork chops; fry for 3 minutes on each side. Add onions; cook for
another 5 minutes, turning chops once. Pour in beer and beef broth;
cover and simmer 15 minutes. Remove pork shops to a prehaeated
platter. Season sauce to taste. Blend cornstarch with a small amount
of cold water. Stir into sauce and cook until thick and bubbly. Pour
over pork chops.
Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly.
Pour over pork chops. Serve with brussel sprouts and boiled potatoes.
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Braised Pork Chops with Sour Cream Sauce
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Yield: 4 servings
4 Loin chops 1-in thick
2 Pinch of salt
1 tb Peanut oil
1 Clove, garlic
2 Apples,peeled,cored and 1/4d
1/4 c Dry white wine
1/3 c Chicken broth
1. Sprinke the chops with the salt. 2. Heat the oil in a heavy
skillet, large enough to hold both chops and apples - when they are
added - in one layer. 3. Add the chops and the garlic to the skillet
and brown well on one side, about 5 min. Turn and brown on the other
side, about 10 min. 4. Push the chops aside and add the apples in one
layer. Continue cooking 15 min., turning the apples so that they
brown and cook evenly. 5. Remove the chops and apples to a warm
serving dish. 6. Pour off the fat from the skillet. Add the wine,
stirring to dissolve the brown particles that cling to the bottom and
sides of the pan. Add the broth and simmer down to a saucelike
cocsistency. Discard the garlic. 7. Pour the sauce over the chops and
apples and serve. This great dish is named: Filets de porc aux pommes
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Pork Cutlets with Paprika in Sour Cream
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Yield: 4 servings
2 lb Sauerkraut
2 Slices of bacon, chopped
1 c Onion, chopped fine
1 ts Garlic, minced
1 Bay leaf
6 Juniper berries, crushed
1/2 ts Caraway seeds
1/2 c Dry white wine
1/2 c Chicken broth
1 lb Ham steak in a single slice
1 lb Polish sausage
Pricked in several places
With a fork
1. If you like sauerkraut that is relaively sour, do not rinse it but
simply sqeeze it dry. If you like it less sour, however, rinse it
under cold running water and drain in a colander. Press to extract
excess moisture. 2. Heat the bacon in a casserole or dutch oven and
cook until rendered of fat. Add the onion and garlic and cook until
the onion is wilted. 3. Add the sauerkraut. Tie the bay leaf, juniper
berries and caraway seeds in a small cheesecloth bag and add it. Add
the wine and the chicken broth and bring to a boil. Arrange the ham
steak and sausage in or over the sauerkraut. Cover closely and cook 1
hr. 4. Discard the cheesecloth bag. Serve the sauerkraut and meats
with boiled potatoes, rye or pumpernickle bread and mustard on the
side.
This dish: Choucroute garnie
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Sour Cream Pork Chops
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Yield: 4 servings
4 Pork chops 2 ts Dijon mustard
Pepper 1 c Chicken broth
2 tb Butter 2 tb Maple syrup
1/4 c Shallots; minced 2 tb Balsamic vinegar
Recipe by: Bon Appetit, 3/91, posted by Michelle Bass
Flatten pork chops with a meat mallet or rolling pin between two
sheets of waxed paper. Season both sides of each chop with pepper.
Melt butter in a large skillet over medium high heat. Add pork and
saute until brown and cooked through, about 4 minutes per side.
Transfer to plate.
Add shallots to same skillet. Cook 30 seconds. Mix in mustard and
chicken broth and simmer until reduced by 1/4, about 5 minutes. Stir
in maple syru and vinegar. Simmer until liquids are reduced to sauce
consistency, about minutes longer. Return pork and accumulated
juices to skillet. Cook until just heated through, about 1 minute.
Serve pork and spoon sauce over top.
NOTES : 1 Tbsp red wine vinegar may be used for balsamic vinegar
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