Pork Chops Supreme
This has been
one of our favorites for 26 years. It is an attractive dish too, so plain old
pork chops become dinner for company. Warn them about the whole cloves though,
or remove the cloves before serving.
4 - 1/2" thick, boneless pork chops
salt & pepper
flour
4 whole cloves
1/2 cup water
1 teas. sugar
1 bay leaf
1/2 cup sour cream
2 Tbsp. vinegar
Season chops with salt and pepper, then dredge
in flour.
Brown on both sides in small amount of fat. Insert 1 whole clove in each
chop; place in baking dish. Pour excess fat from frying pan, add water, sugar,
bay leaf, sour cream and vinegar. Stir,
scraping bottom of pan, then pour mixture over chops. Cover pan. Bake about 1 1/2 hours at 350
degrees.
You can also make these chops right in the frying pan! Cover the pan and
use low heat. Don't forget to drain off the fat. Check frequently
to be sure that there is enough moisture and the chops are not burning or
sticking to the pan. Add a little water and run a spatula under the
chops a few times while they are cooking.
All the pork dishes are good with Brussel Sprouts or Cauliflower.
Something simple is called for... like steamed sprouts with lemon and ground
pepper.
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