Russian Pork Chops And Potatoes In Sour Cream Sauce Recipes

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PORK CHOP AND POTATO CASSEROLE



Pork Chop and Potato Casserole image

My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.

Provided by WANTU

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h20m

Yield 5

Number Of Ingredients 7

1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
½ cup chopped onion
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
  • In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
  • Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Nutrition Facts : Calories 705.4 calories, Carbohydrate 37.9 g, Cholesterol 122.7 mg, Fat 46.8 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 17.7 g, Sodium 635.9 mg, Sugar 5.3 g

PORK CHOPS & POTATOES WITH SOUR CREAM



Pork Chops & Potatoes with Sour Cream image

Okay, I know this isn't an original recipe, but I make it without a recipe. I love this dish and wanted to share it with others.

Provided by Taimane Scanlan

Categories     Steaks and Chops

Time 55m

Number Of Ingredients 7

4 pork chops, bone in or loin chops
3 large russet potatoes
2 Tbsp green onions
1 c onion
1 c mushrooms
1 1/2 c sour cream
1 dash(es) salt

Steps:

  • 1. In large skillet, add pork chops and one pat of butter, cooking on medium heat, turning frequently for 20 minutes. Make sure the chops begin to carmelize.
  • 2. Cut up potatoes. You can use 3 extra large Russet potatoes or 1 pound of small Red Potatoes. Cut into large cubes. Add another pat of butter, melt, then add potatoes. Cook on one side of skillet, opposite of the chops for 20 minutes on medium heat, stirring often, until potatoes are cooked.
  • 3. Cut up onions, green onions (green onions can be optional), and mushrooms. Cook in skillet until onions are translucent. Mix with potatoes thoroughly. Mix with carmel from chops and any juices.
  • 4. Reduce heat and add sour cream. Mix with potatoes and cover cops. Add dash salt and pepper to taste. Serve hot.

RUSSIAN PORK CHOPS



Russian Pork Chops image

This is a quick favorite on busy nights. I tend to keep a bottle of the dressing in the pantry for this recipe so I can just throw together early in the day and pop in the oven when I get home. By the time everyone has settled in dinner is done.

Provided by Shawn C

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 onion, sliced
1 bell pepper, cut into rings
1 (6 ounce) can pineapple chunks (juice optional)
1 cup Russian salad dressing (bottled is ok too)
4 pork chops, 1 inch thick
2/3 cup oil
1/2 cup ketchup
1/4 cup sugar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons water
1 teaspoon grated onion
1/2 teaspoon salt
1/2 teaspoon paprika

Steps:

  • Mix dressing ingredients together; set aside.
  • Place chops in a single layer in a shallow casserole dish.
  • Top with slice of onion and bell pepper.
  • Pour pineapple over top and cover with Russian dressing.
  • Bake covered in preheated 375°F oven for 1 hour.
  • Serve over rice.

PORK CHOPS WITH SOUR CREAM SAUCE



Pork Chops with Sour Cream Sauce image

This is one of my favorite recipes. It's easy, fast and has a gourmet taste. A creamy, full-flavored sauce pairs beautifully with the tender pork chops. -Norma Bursick, Sioux City, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 boneless pork loin chops (5 ounces each)
1 tablespoon vegetable oil
1/2 cup water
2 tablespoons brown sugar
2 tablespoons chopped onion
2 tablespoons ketchup
1 teaspoon beef bouillon granules
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1/4 cup cold water
1/2 cup sour cream

Steps:

  • In a large skillet, brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear. , Remove chops and keep warm. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Serve with pork chops.

Nutrition Facts : Calories 284 calories, Fat 14g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 242mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein.

RUSSIAN PORK CHOPS AND POTATOES IN SOUR CREAM SAUCE



Russian Pork Chops and Potatoes in Sour Cream Sauce image

Make and share this Russian Pork Chops and Potatoes in Sour Cream Sauce recipe from Food.com.

Provided by Debbie R.

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 lb potato, sliced
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon pepper
1/2 cup mushroom, sliced
2 center-cut pork chops
oil
1 1/2 tablespoons water
1/4 cup low-fat sour cream

Steps:

  • Spray skillet. Heat it over medium heat. Add potatoes and brown lightly. Set aside.
  • Season chops with powders and pepper. Put a little oil in skillet. Cook chops for one minute on each side. Drain fat if necessary.
  • Add water. Cover and cook for 10 minutes.
  • Add potatoes and mushroom. Cook for 10 more minutes.
  • Stir in sour cream. Heat thoroughly, but don't boil.

PORK CHOPS WITH SOUR CREAM-DILL SAUCE



Pork Chops with Sour Cream-Dill Sauce image

Provided by Marion Treffeisen

Categories     Pork     Sauté     Pork Chop     Spice     Sour Cream     Dill     Bon Appétit     Connecticut

Yield Serves 4

Number Of Ingredients 11

3 tablespoons vegetable oil
4 large sirloin pork chops (each about 1/2 inch thick)
1/3 cup plus 1 tablespoon all purpose flour
1/2 cup chopped onion
2 teaspoons paprika
1 small garlic clove, crushed
3/4 cup (or more) canned low-salt chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seeds
1 cup sour cream
2 tablespoons chopped fresh dill

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.

PORK TENDERLOIN WITH SOUR CREAM AND MUSHROOM SAUCE



Pork Tenderloin With Sour Cream and Mushroom Sauce image

Make this delicious and easy recipe of pork tenderloin slices with a sauce of mushrooms, green onions, wine, chicken broth, and sour cream.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 45m

Yield 4

Number Of Ingredients 11

1 1/2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 cups sliced mushrooms
1 bunch (6 to 8) green onions with about 2 to 3 inches of green sliced
Salt and pepper, to taste
1/3 cup dry white wine
1 cup chicken broth, divided
1 tablespoon flour
1/2 cup sour cream
1 tablespoon chopped fresh parsley

Steps:

  • Slice tenderloins into about 8 pieces; flatten each medallion slightly with the heel of your hand.
  • In a large skillet or sauté pan over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Cook mushrooms until tender, about 5 minutes; then add onion and cook for 1 minute longer.
  • Transfer the mushrooms and onions to a plate; set aside.
  • Pour off the excess liquids from the pan. Melt the remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side or until browned.
  • Sprinkle the pork lightly with salt and pepper. Pour in wine and half of the chicken broth. Reduce heat to low, cover, and cook for 15 minutes.
  • Transfer the pork to a serving dish and keep warm.
  • Stir flour into the remaining chicken broth until smooth.
  • In the skillet over medium heat, stir in the flour-and-broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed.
  • Stir in the sour cream, parsley, the cooked mushrooms, and onions. Heat through but do not boil.
  • Serve sauce with the pork slices.

Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Cholesterol 158 mg, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, Sodium 464 mg, Sugar 4 g, Fat 25 g, ServingSize 8 pieces (4 servings), UnsaturatedFat 0 g

SOUR CREAM PORK CHOPS



Sour Cream Pork Chops image

These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice.

Provided by AMI

Categories     Pork Chops

Time 8h45m

Yield 6

Number Of Ingredients 9

6 pork chops
salt and pepper to taste
garlic powder to taste
½ cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Steps:

  • Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
  • Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
  • Preheat oven to 200 degrees F (95 degrees C).
  • After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Nutrition Facts : Calories 257 calories, Carbohydrate 14.3 g, Cholesterol 53.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 7.3 g, Sodium 487.2 mg, Sugar 1.3 g

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