Pleasant Pork Chops I Made It Ii

Pleasant Pork Chops

Cosmicmother 6 years ago
~Made for April 2019 3 P's Recipe Challenge~

Pleasant Pork Chops by Pleclare

I've never heard of this recipe before, but after coming across this one I searched online and found countless recipes that are exactly like this one, right through to the directions. I was hoping to find a recipe that explained what type of chops to use. I assume it's boneless chops because I couldn't see how'd you'd fit 6 in one skillet. But the long cook time seemed too long for boneless chops? I ended up using 4 bone-in chops as that's all that would fit in my 13.5" skillet. But I did find one recipe from "Haen's Meats" that said 6 bone-in chops, but never said what size skillet to use--and had the same word for word instructions as this one.
Anyways, I'd thought I'd try something different with pork chops--and the gravy sounded good to serve over mashed potatoes. The broth and onion sauce smelled so good while cooking! My skillet has a hole in the lid so I ended up adding a little more broth now and again while simmering. I checked on them at the 25 minute mark and they were already cooked through. Perhaps my pan stayed too hot, even on low. I reduced the sauce down and added the sour cream and paprika. The sour cream was a little hard to incorporate, and cooled down the sauce quite a bit so it took awhile to warm through without boiling it. So I recommend taking it out of the fridge much earlier. I brought mine out about 10 minutes before but I thought I still had an extra 20 minutes of cook time. So take it out before you start browning the chops.
And I highly recommend starting with half of the sour cream, or none at all. I like sour cream but found it was way too much. It diluted all the great pan sauce flavours! I think without the sour cream and paprika it would have been awesome!
But if you want that creamy sauce then start with half of the sour cream and paprika and adjust to taste. You may want to use a good Hungarian paprika for this too. I used regular paprika and it didn't lend anything to this. Perhaps a Spanish paprika would be good as well. :)
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eastcoaster 6 years ago said:

Oh my goodness Shona what a beautiful looking piece of pork. Lovely photo as always.
I read the recipe and i agree that one hour is to long to cook them. I wonder what Smoked Paprika would be like in this?
Bookmarked. I won't use the sour cream though, thanks for the tips:)

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Cosmicmother 6 years ago said:

Thanks Manella! :)
If you don't use the sour cream I wouldn't add all that paprika (2 tsp's). Maybe just a sprinkling on the chops themselves, with the salt n pepper, would be nice. :)

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eastcoaster 6 years ago said:

Shona, I agree with you about the paprika, thanks:)

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Cosmicmother 6 years ago said:

You're welcome! And if you do use a little smoked paprika in this, let me know how it goes. :)

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eastcoaster 6 years ago said:

I will do that. How are the renovations going?

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Cosmicmother 6 years ago said:

Haven't started yet, hopefully on Fri or Sat we'll start. We'll take a break on Easter Sunday and back to it everyday next week. :)

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eastcoaster 6 years ago said:

Good luck with them. We, actually my husband is redoing our up stairs bathroom.
Quite a chore isn’t it?

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Cosmicmother 6 years ago said:

Thanks, you too! Yes, I hope to buy a new house one day so we don't have to fix old one's anymore! lol ;)

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eastcoaster 6 years ago said:

Have a great day Shona:))

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mommyluvs2cook 6 years ago said:

Those chops look amazing Shona! You did a nice job at keeping the sour cream from curdling, looks so smooth :)

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Cosmicmother 6 years ago said:

Thanks Michelle! :)

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LindaLMT 6 years ago said:

Beautiful photo Shona! The recipe looks like a Hungarian 'paprikash' recipe. I would think you could use bone-in chops, it would give the sauce more flavor especially with the long cook time which is right to make them fork tender.

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