This recipe was made on a whim a couple of nights ago. Pork chops were on the menu, but I wanted to try something different. While Nathan was participating in story time I made my way over to the cookbook section of the library and picked up a copy of "Southern Living Annual Recipes 2001". I found this recipe and lucky for us we had all the ingredients on hand!
1/4 c. all purpose flour
3/4 tsp. salt (divided)
1/2 tsp. pepper
8 breakfast pork chops
2 tablespoons vegetable oil
1/4 cup vinegar
1 (8oz) container sour cream (we used light and it tasted yummy)
2 tablespoons sugar
1/8 tsp of cloves (we substituted garlic for the cloves)
2 bay leaves
1.) Combing flour, 1/2 tsp salt and pepper. Dredge pork chops in flour mixture.
2.) Cook pork chops in hot oil in a large skillet over medium high heat. Remove pork chops from skillet.
3.) Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in remaining 1/4 tsp salt, sour cream, and next three ingredients; simmer 5 minutes. Remove and discard bay leave. Pour sauce over pork chops
Nathan even gave this recipe 4 stars!