“I am not sure how Polish this is, but this is how it was given to me. I would consider this comfort food. I serve it with Mickies and a spinach salad.”
READY IN:
1hr
SERVES:
4
YIELD:
4 chops
UNITS:
US

Ingredients Nutrition

  • 4 pork loin chops (1 1/2 inches thick)
  • 1 teaspoon peanut oil
  • 1 onion (chopped)
  • 1 (10 ounce) can tomato soup (I use Campbell's)
  • 12 cup sour cream
  • 1 large dill pickle (chopped in small cubes)
  • 12 cup sherry wine (extra dry)
  • 12 teaspoon salt
  • 14 teaspoon peppercorn (freshly ground)

Directions

  1. Trim some of the fat from chops and use along with the peanut oil for browning.
  2. Sear chops on high heat in heavy skillet for 1 minute each side.
  3. Set aside chops and keep warm.
  4. Lower heat to medium and add onion.
  5. Saute until translucent.
  6. Return chops to pan and reheat with sauce to warm through.
  7. Add remaining ingredients, stir until hot.
  8. Serve.

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