Pork Chops in Sour Cream

The Better Homes and Gardens Golden Treasury of Cooking says that “gourmet” food became popular in the ‘60’s – as applied to anything using commercial sour cream or mushrooms.  This dish is an example of that enthusiasm; but trendy or not, the chops were delicious and easy to make.  I used chops cut at our meat counter from a whole boneless pork loin that was on sale.  They can be dry – but not prepared with this recipe.  I only simmered them 20 minutes; they were moist and tender.  

 I served them with green beans, a chopped salad with Catalina Dressing and Ambrosia for dessert for a really ‘60’s meal.          

                      

Pork Chops in Sour Cream

  6      pork loin chops -- 1/2" thick

     ¾ teaspoon  dried sage -- crushed

     ½ teaspoon  salt

  2     tablespoons  shortening

  2     medium  onions -- sliced

  1     teaspoon  beef base -- or bouillon

     ¼ cup  boiling water

     ½ cup  sour cream

  1     tablespoon  flour, all-purpose

  2     tablespoons  parsley -- snipped

Rub chops with mixture of sage, salt and dash pepper.  Brown chops lightly on both sides in hot shortening.

Drain excess fat; add onions.  Dissolve beef base or bouillon in boiling water.  Pour over chops.

Cover and simmer 30 minutes. (I only cooked 20 minutes.)

Remove meat to warm serving platter.  Prepare gravy by combining sour cream and flour in small bowl.  Slowly stir into meat drippings.

Return mixture to skillet; cook and stir until heated through.  Do not boil.  Add water to the sauce until desired consistency.  (Add 2-4 tablespoons of water.)

Serve over hot pork chops; garnish with parsley.

6 Servings         2011 Cost:  $3.69 or 62¢ per serving

Per Serving: 484 Calories; 24g Fat (45.9% calories from fat); 58g Protein; 5g Carbohydrate; 1g Dietary Fiber; 151mg Cholesterol; 306mg Sodium.  Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.