Polish Pork Chops
"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 Recipe #197960 and a spinach salad."
photo by Sweetiebarbara
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
4 chops
- Serves:
- 4
ingredients
- 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)
- 1⁄2 cup sour cream
- 1 large dill pickle (chopped in small cubes)
- 1⁄2 cup sherry wine (extra dry)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon peppercorn (freshly ground)
directions
- Trim some of the fat from chops and use along with the peanut oil for browning.
- Sear chops on high heat in heavy skillet for 1 minute each side.
- Set aside chops and keep warm.
- Lower heat to medium and add onion.
- Saute until translucent.
- Return chops to pan and reheat with sauce to warm through.
- Add remaining ingredients, stir until hot.
- Serve.
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Reviews
-
While the premise sounds tasty, the pickles take away from what could be a more flavorful sauce. Try using capers. Also, the meat is cooked too well-done and comes out dry. I suggest searing for only 1 to 2 minutes per side and then reheating with the sauce. Things have changed from the old rule of not eating pork that has any pink in it. A little bit of pink will help the texture. I serve the dish with home-made potato/cheese peirogi which were 5 stars!
RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
