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 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