The Best of Shaker Cooking/Amy Bess Miller and Persis Fuller 1993

Pork Chops Cooked with Sour Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
6 thick pork chops (center or loin cut) 2 tablespoons prepared mustard 1/2 cup flour
4 tablespoons butter, melted 2 cups rich chicken stock, seasoned with salt and pepper 8 small onions, chopped
1 1-1/2 cups thick sour cream



1 Before frying, rub each thick pork chop with prepared mustard. Then roll chops in flour. In deep skillet fry in butter until brown. Add chicken stock and onions and simmer covered on low heat 1 hour.
2 Pour off liquid. To this add 1 cup and possibly another 1/2 cup of thick sour cream if more sauce is wanted. Mix well. Do not let sauce boil after adding cream. Sour cream should be at room temperature when addied to hot pan liquid. Place chops on serving platter; pour hot sauce over all.
3 As a suggestion serve with corn fritters.

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