Our favorite pork chop recipe, which my grandma Margie has been cooking for the past 40 years, is this one. They have a sweet and sour flavor, but they are amazing nonetheless! If you don’t have sour cream on hand, you may alternatively use 6 ounces of cream cheese instead; in that case, bake the dish covered. These chops taste fantastic with a side salad and rice pilaf, mashed potatoes, or spaghetti. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup all-purpose flour
- salt and pepper to taste
- 4 1/2-inch thick pork chops
- 2 tablespoons vegetable oil
- 1 ¼ cups chicken broth
- 5 tablespoons vinegar
- 1 ¼ cups sour cream
- 2 ½ tablespoons sugar
- ¾ teaspoon crushed dried summer savory
- 2 bay leaves
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
- 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.
- Bake 1 hour in the preheated oven.
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 12 g |
| Sodium | 61 mg |
| Sugars | 8 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious & tender! Will make again and again. Thank you!
I love, love, loved this recipe. I used white wine vinegar and since I didn’t have any summery spice I used ¾ t of combined basil and parsley.
Husband was very happy and he is picky!!
I used this recipe last night for the family and tried to keep an open mind about the ingredients. Way too much vinegar and the sauce never thickened. The chops were tender but the taste was overwhelmed by the vinegar. I will finish the left overs tonight but I will not use this recipe again. I will keep searching for pork chop recipes on this site!
This is my favourite way to have pork chops! Recipe is easy and the sauce is awesome on mashed potatoes! 🙂 My husband also loves it, who is not a fan of sour cream at all (I didn’t tell him what was in the sauce until after he ate it)! haha!
I didn’t enjoy this recipe due to the vinegar.
I added an extra Bouillon, and this was delectable, and will remain a go to recipe for years to come. The children absolutely enjoyed the flavor and tenderness.
We tried this recipe this weekend and didn’t care for the taste of the sauce with the vinegar in it. the chops were really tender, though, and next time we will tweak it a bit and use a mixture of sauteed mushrooms and onions with a bit of garlic and omit the vinegar. I guess I’ll have to call it Margaret’s Sour Cream Port Chops!
I’ve made dozens of recipes from this sight…but this was really bad! I’m sorry…I’m a pretty decent cook but this was just AWFUL.
Sorry, really wanted to like this but just could not get around the vinegar/sugar taste, they just overwhelmed the sauce!
My family of four did not care for this dish. I was worried about the reviews of the sauce being too thin, so I added about a tablespoon of flour to the sauce mix. The consistency of the sauce came out perfect thanks to the flour tip! The pork chops also came out very tender. The flavor of the sauce was not good. I did not have summer savory, so I substituted thyme as another reviewer suggested. I would not recommend using thyme. It did not match well with the sweet/tangy flavor. Also, I only used 4 tablespoons of vinegar, and it still was to vinegary. So disappointed. It looked so good.
After a few bites I just could not stand the flavor. I could see my son was picking at his!!lol So I told him I really could not finish my chops. He looked at me and said “Dad I like them with the cream of mushroom soup you make. These taste funny.”
I have made this recipe three times and each time the sauce has been thin and tasteless no matter how long I cook it.
I tried this recipe last night. It was good, but I think next time I will leave the sugar out. I love how moist & tender the chops turned out.
The sauce looks watery and tastes strange when first added to the meat, but it cooks down to be rather thick and especially good, an almost unique taste.
I doubled the recipe and substituted poultry seasoning for the summer savory and apple cider vinegar for the regular. Not successful. The chops were very tender, but the sauce had a very odd consistency. Flavor of sauce was okay, but not great. I’ll try it again without substitutions.
I followed the recipe as instructed, only substituting thyme for the summer savory. I have to say, it was mediocre. The sauce was very runny. And I don’t know what it is, but I can NOT get pork chops to be tender. That is why I tried this recipe. But they were still somewhat tough. Oh well, they did have a nice flavor, and my husband seemed to enjoy them.
I liked this alot but directions for ” In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves.” was left out. How long, what consistency, etc?
I have been looking for this recipe, I had these years ago and have been looking for years, they are just as amazing as I remember. I messed up and used apple cider vinegar next time i will use white vinegar. Amazing and very tender will cook these again. Thank you for posting this.
I really wanted to like this recipe it looked great but boy what a let down. It was way to much vinegar and the sourcream/vinegar combo was not good and the sauce was too thin. There was no saving this dish!
I made this with very few changes. I always season my meat before dredging, 2 chops instead of 4 and oregano/thyme mixture instead of Savory since I was out. I did find the vinegar a bit overwhelming. I am going to try substituting white wine or white wine vinegar to make it less “tangy”. I also found it too sweet with that much sugar. I will likely omit the sugar in the future. I LOVE the concept for this dish though. My husband rated it “It won’t break my heart if you make it again” LOL.