Like so many favorite recipes, writing about Pork Chops in Sour Cream or Wieprzowina w śmietanie is the result of a reader question. Someone asked if I had a recipe for such a dish, and I thought, “no, but I should!”
This is a dish that can be prepared on the stovetop or in the oven. I took the stovetop route, knowing that I wanted to add the sour cream just before I took it off the heat.
I added onions to the dish, but you could certainly toss in some sliced mushrooms too. The flavor combination reminds me of beef stroganoff, so mushrooms would be a good fit.
The meat was amazingly tender, falling off the bone. We enjoyed them for supper last weekend.
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Ed took the leftovers to work for lunch, twice and reported they were even better on the third day.
I love that the preparation was so simple. There isn’t much fussing about, and most of the time is spent with the pork simmering in a covered pan which gives you time to do other things! Because let’s face it, there is always more than enough to do.
I hope you’ll enjoy this as much as we did.
Super tender pork in a sour cream sauce
- 4 pork chops (bone-in or out)
- salt & pepper
- 2 tablespoons butter
- 1 small onion, sliced
- 1/2 dry cup white wine (or chicken stock)
- Wondra flour
- 1/2 cup sour cream
- Paprika (optional)
- Season the pork chops with salt and pepper
- Add the butter to a large frying pan. brown the pork chops over medium-high heat, cooking each side for about 2 minutes.
- Remove the pork chops from the pan and add the sliced onions. (Add a little more butter if necessary.) Cook until the onion is translucent. Return the pork to the pan, add the wine (or broth). Reduce the heat to low and cover the pan. Cook for 90 minutes.
- Remove pork from the pan. Increase heat to medium. Sprinkle Wondra flour over the liquid in the pan and whisk until blended. Repeat one or two more times, until the sauce begins to thicken. (The amount needed will vary.) Stir in sour cream until well blended and remove from heat. Pour the sauce over the pork chops. Garnish with an optional sprinkle of paprika.
Wondra flour is sold in blue tube-like canisters. It is pre-cooked flour that blends easily when making a sauce. It also prevents that raw flour taste; there’s no need to cook the flour.
I always prefer to cook meat with the bone in. I think it just adds more flavor.
Keywords: Polish Pork Chops with Sour Cream
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.