Pork Chops in Sour Cream Sauce

Can you live in Iowa and have too many good recipes for pork chops?  I don’t think so, and when I saw this recipe in an old cook booklet "Pillsbury Come for Dinner 1984” Myrna gave me we had to try it.  The sauce is exceptionally good, with very simple ingredients, and it’s a half hour entrée.  I should have served it with potatoes or noodles, because there was plenty of sauce.  Next time.
Pork Chops in Sour Cream Sauce
  6        Loin Pork Chops
     ½    Cup  Water
  2        Tablespoons  Brown Sugar
  2        Tablespoons  Onion -- finely chopped
  2        Tablespoons  Catsup
  1        Teaspoon  Garlic -- minced
  1        Teaspoon  Beef Bouillon Granules
  2        Tablespoons  Flour
     ¼     Cup  Water
     ¼     Cup  Sour Cream
In a large skillet, brown pork chops.  Add 1/2 cup water, brown sugar, onion, catsup, garlic and bouillon. 
Cover; simmer 20-30 minutes until tender.  Remove chops to serving platter, keep warm.
In small bowl, combine flour with 1/4 cup water; slowly add to cooking liquid, stirring constantly.
Cook until thickened, add sour cream; heat thoroughly but do not boil.
Serve sauce over chops.

6 Servings


  1. Oh, that looks good. Thank you for sharing.

  2. I'm always looking for pork chop recipes so I'll have to give these a try with some egg noodles on the side!

  3. Sounds good. I'm guessing similar to using Golden Mushroom soup minus the sodium content of a can of soup.

  4. Actually, I bet that sauce would be good on brown or wild rice!

    Haven't had good-tasting, tender pork chops for a long time. Meat just isn't as good as it once was. We need to make a trip to the butcher next week, maybe I'll look for a couple of good pork chops. I used to like pork steak too.

    1. I agree with you on the meat, just not enough fat on it anymore. I buy from the meat counter at our local store where they still hand cut the meat and always ask for ones that still have some fat on them, it does seem to help. I vote for the sauce on wild rice.


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