Porkchopsindillsauce Recipes

PORK CHOPS WITH SOUR CREAM DILL SAUCE

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Season pork chops with salt and pepper.
• Place 1/3 cup flour in shallow bowl.
• Coat pork chops with flour, shaking off excess.
• Add to skillet and cook until brown, about 4 minutes per side.
• Transfer to platter.
• Drain all but 1 tablespoon fat from skillet.
• Add onion to skillet and sauté until light golden, about 5 minutes.
• Add paprika and crushed garlic clove and stir 30 seconds.
• Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
• Simmer 3 minutes.
• Return pork chops to skillet.
• Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
• Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
• Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).

PORK CHOPS IN DILL SAUCE

Steps:

• season chops and fry in butter and oil.
• add green onions.
• add chicken broth, lemon juice brown mustard, and dill, cover and simmer 35-40 minutes.
• add whippimg cream mixed with corn starch.

LEMONY DILL SAUCE FOR GRILLED MEATS (PORK CHOPS)

Steps:

• In a small mixing bowl, stir together everything but the chops, and set aside.
• Place chops on uncovered grill, directly above medium heat for 25 minutes. Turn and grill for 20-25 minutes or until no pink remains.
• Brush mixture on one side of the meat, 1 minute before removing from grill.
• Pass remaining sauce to serve with meat at table.

SAUTEED PORK CHOPS WITH MUSHROOMS, DILL, AND SOUR CREAM

Steps:

• Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.

CREAMY CHAMPAGNE DILL PORK CHOPS

Steps:

• 1. Mix sour cream dill, salt, and pepper; set aside.
• 2. Brown onions and pork chops, remove pork chops.
• 3. Deglaze pan with champagne, making sure to lift all bits from the bottom of the pan. When combined add sour cream mixture, whisk.
• 4. Add pork chops back in the pan, stir, simmer on low heat covered for 20-25 min.
• 5. Serve over noodles or mashed potatoes. Top with fresh dill.

BRAISED PORK CHOPS WITH DILL SAUCE

Steps:

• In a skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and pour of the excess fat. Add the milk to the skillet, bring it to a simmer, and braise the pork chops, covered, over moderately low heat for 25 minutes, or until they are tender. (The milk will appear curdled.) Transfer the chops to a plate and keep them warm, covered. Stir the cornstarch mixture, stir it into the milk, and bring the sauce to a boil, stirring. In a blender blend the sauce until it is smooth and stir in the dill. Transfer the pork chops to 2 plates and pour the sauce over them.

PORK CHOPS WITH SOUR CREAM-DILL SAUCE

Steps:

• Heat vegetable oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet. Add onion to skillet and sauté until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet. Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
• Transfer pork chops to platter. Spoon sauce over and serve.

BREADED PORK CHOPS WITH SOUR CREAM DILL GRAVY

Steps:

• If pork chops are thick, pound thin.
• Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
• Dip chops first in flour, then in egg mixture, then in breadcrumbs.
• In a large skillet heat shortening (or oil) to hot.
• Brown pork chops for 3 minutes on each side, or until done.
• Remove and keep warm.
• Pour broth into skillet, scraping to loosen crusty bits.
• Blend the 2 tablespoons flour and dill weed into the sour cream.
• Stir into broth.
• Cook and stir over low heat until thick and bubbly.
• Cook and stir 1-2 minutes more.
• Serve chops with gravy.