Best 7 Creamy Pork With Sour Cream Sauce Recipes

SOUR CREAM PORK CHOPS

Steps:

• Preheat oven to 400 degrees F; spray a 8 x 8 inch baking dish or 2 1/2 quart baking dish with nonstick cooking spray.
• In a small skillet, warm water, sour cream, sugar and vinegar; whisk to make smooth.
• Mix flour, salt, pepper and garlic powder; dredge all sides of pork in flour mixture.
• In a large skillet, heat oil over medium high heat; brown both sides of pork chops.
• Arrange browned pork chops in prepared baking dish; pour warmed sauce over top.
• Cover tightly with foil; bake for 1 hour.

PORK CHOPS WITH SOUR CREAM SAUCE

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear. , Remove chops and keep warm. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Serve with pork chops.

PORK TENDERLOIN WITH SOUR CREAM AND MUSHROOM SAUCE

Steps:

• Slice tenderloins into about 8 pieces; flatten each medallion slightly with the heel of your hand.
• In a large skillet or sauté pan over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Cook mushrooms until tender, about 5 minutes; then add onion and cook for 1 minute longer.
• Transfer the mushrooms and onions to a plate; set aside.
• Pour off the excess liquids from the pan. Melt the remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side or until browned.
• Sprinkle the pork lightly with salt and pepper. Pour in wine and half of the chicken broth. Reduce heat to low, cover, and cook for 15 minutes.
• Transfer the pork to a serving dish and keep warm.
• Stir flour into the remaining chicken broth until smooth.
• In the skillet over medium heat, stir in the flour-and-broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed.
• Stir in the sour cream, parsley, the cooked mushrooms, and onions. Heat through but do not boil.
• Serve sauce with the pork slices.

PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE

Steps:

• Trim pork slices of all fat. Sprinkle with salt and pepper.
• Use one or two skillets large enough to hold the slices in one layer.
• Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
• Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
• Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.

SOUR CREAM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

PORK WITH GARLIC CREAM SAUCE

Steps:

• Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.

PORK IN SOUR CREAM GRAVY

Steps:

• Rub the meat with the crushed garlic, olive oil, salt & pepper.
• Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
• Heat olive oil in a large pot (enough to cover the bottom of the pot).
• Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
• Once the meat is browned add enough water to the pot to just cover the meat.
• Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
• Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
• Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
• When the meat is tender enough allow the water to again almost completely evaporate.
• Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
• Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
• Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
• In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
• Wisk/mix until the mixture is smooth and without lumps.
• Slowly add this mixture to the pot and let it come to a boil.
• Reduce the heat and simmer for a few minutes.
• If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
• Add the bay leaf.
• Bring the mixture to a boil.
• Remove the pot from heat.
• Return the cooked meat to the gravy.
• Let it stand for about 15 minutes in the gravy before serving.