Description
Succulent pork chops bathed in creamy sour cream sauce promise a delightful dinner experience from classic American home cooking. Italian herbs and golden breadcrumbs create a crisp, flavorful crust that seals in rich, tender meat you’ll savor with each delectable bite.
Ingredients
Scale
Main Protein:
- 4 ½-inch thick pork chops
Dry Ingredients:
- ¾ cup (180 ml) all-purpose flour
- 2 ½ tablespoons (37.5 ml) sugar
- ¾ teaspoon (3.75 ml) crushed dried summer savory
- 2 bay leaves
- salt and pepper to taste
Liquid and Flavor Ingredients:
- 2 tablespoons (30 ml) vegetable oil
- 1 ¼ cups (300 ml) chicken broth
- 5 tablespoons (75 ml) vinegar
- 1 ¼ cups (300 ml) sour cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly coat a baking dish with cooking spray to prevent sticking.
- Combine all-purpose flour, salt, and black pepper in a shallow dish, creating a seasoned coating mixture for the pork chops.
- Thoroughly dredge each pork chop in the flour mixture, ensuring an even and complete coverage on all sides.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers and shows slight rippling.
- Carefully place the coated pork chops into the hot skillet, searing each side for 3-4 minutes to develop a golden-brown crust and lock in moisture.
- In a separate saucepan over medium-low heat, whisk together white vinegar, sour cream, granulated sugar, dried savory, and bay leaves to create a tangy, creamy sauce.
- Transfer the browned pork chops to the prepared baking dish and generously pour the sauce over them, ensuring complete coverage.
- Cover the baking dish with aluminum foil to retain moisture and prevent excessive browning.
- Bake in the preheated oven for approximately 55-60 minutes, or until the pork chops are tender and reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
- Remove from the oven, discard the bay leaves, and let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- Leftover pork chops stay moist when wrapped tightly in aluminum foil and refrigerated for up to three days.
- Freezing works best when individually wrapping each chop in plastic wrap, then placing in a freezer-safe bag for maximum preservation.
- Reheating requires gentle warming at 350°F to prevent drying out, with a splash of chicken broth helping maintain tenderness.
- Sour cream sauce can separate if overheated, so warm slowly and stir consistently to maintain smooth consistency.
- Fresh herbs like chopped parsley or chives add bright flavor and visual appeal when sprinkled just before serving.
- Kitchen thermometer ensures perfectly cooked pork by checking internal temperature reaches 145°F for safe consumption.
- Cast iron skillet provides ideal heat distribution and creates beautiful golden-brown crust on pork chops.
- Seasoning blend can be prepared ahead and stored in an airtight container for quick weeknight meal preparation.
- Bone-in chops typically offer more flavor and juiciness compared to boneless varieties.
- Room temperature meat cooks more evenly, so remove pork from refrigerator 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 533 kcal
- Sugar: 2.5 g
- Sodium: 590 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg