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Margie's Sour Cream Pork Chops

Margie's Sour Cream Pork Chops

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
The Bunny Chef

The Bunny Chef

This is a recipe my Grandma Margie has been making for the past 40 years and it's our favorite pork chop recipe. They're kind of sweet and kind of sour, but absolutely wonderful! You can also substitute 6 ounces of cream cheese for the sour cream if that's what you have on hand, in which case you should bake the dish covered. These chops are great served with rice pilaf, mashed potatoes, or over pasta, with a salad on the side. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  2. Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
  3. Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
  4. Bake 1 hour in the preheated oven.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sharon C.
41

Sharon C.

9/8/2006

These were just perfect, followed the recipe exactly, was a little leery of all that vinegar, but glad that I used it. I served with basmati rice, and my husband is still raving. The pork chops came out moist and tender, even after an hour in the oven, uncovered. Can't wait to show off with this recipe for company!

LILY1
31

LILY1

6/13/2005

Love it! However I did sybstitute Fresh sage for the dried savory. I love fresh sage, and use it all the time,especially with pork or chicken.

Boo
25

Boo

3/6/2008

I made these two days ago and were so darn tasty, I made them again last night. Very tender with just enough zip, making them the best chops I have ever tasted. I am so glad you posted this recipe. Thank you!!

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