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“Original recipe came from a Southern Living Quick-n-Easy Weeknight Meals, and I've modified it to fit not only our taste, but our budget as well. Very tasty, and my kids gobble this one up.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, 1/2 tsp salt and pepper in ziplock and shake to mix. Dredge chops in mixture. Set aside.
  2. Cook pork chops in hot oil in large skillet over high heat 4-5 minutes per side or until browned. Remove chops from skillet.
  3. Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet.
  4. Stir in sour cream, sugar, cloves and bay leaves, and remaining 1/4 tsp salt; simmer 5 minutes.
  5. Remove and discard bay leaves from sauce.
  6. Plate toast and chop/cut ip chops or leave whole, placing meat on top of toast.
  7. Pour sauce over meat. Sprinkle with parley. Serve.

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