Thursday, August 21, 2008


~ The Pillsbury Cookbook

6 loin pork chops
1/2 c. water
2 T. brown sugar
2 T. finely chopped onion
2 T. ketchup
1 garlic clove, minced
1 beef-flavor bouillon cube or 1 t. beef-flavor instant bouillon
2 T. flour
1/4 c. water
1/2 c. sour cream

In large skillet, brown pork chops. Add 1/2 cup water, brown sugar, onion, ketchup, garlic and bouillon cube. Cover; simmer 30-40 minutes or until tender. Remove chops to serving platter; keep warm.

In small bowl, combine flour with 1/4 cup water; slowly add to cooking liquid, stirring constantly. Cook until thickened, stirring constantly. Stir in sour cream; heat thoroughly. Do not boil. Serve sauce over chops.

Notes: I highly recommend that you cut the amount of meat in half, or double the sauce, depending on how many people are eating. Otherwise there doesn’t seem to be enough sauce to go around.

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