I can’t even begin to tell you how good these are! Instead I will tell you the story of how they were created. So, the other day I was slow cooking some pork chops in mushroom soup and kind of forgot about them. They ended up sitting in there way too long. By the time I got back to them they had completely sucked up every drop of the mushroom soup. They were almost starting to dry out. I didn’t have another can of soup, I didn’t have much of anything except a container of sour cream. So I figured why not? I took out the pork chops, very carefully because the were falling apart. Then I stirred the sour cream into the slow cooker to try to get some of the dark browned meat from the bottom of it. It sizzled and spat a little but it created one of the most amazing sauces I’ve ever had! The sour cream complimented the pork chops amazingly well. Next I searched around for something to brighten it up a little and I thought why not dill? I sprinkled a little dill on top and the flavours really came alive. This meal ended up having a slightly Scandinavian feel to it. It was delicious. Of course if I were going to recreate it I would do it in a cast iron frying pan and really get as much of that dark browned meat into the sauce as possible. I would pair it with mashed potatoes and boiled carrots and maybe even a little cranberry sauce.
4 pork chops• 1 large tub of sour cream• Dried dill• Seasoning salt and pepper
Season the pork chops with salt and pepper and place then into a heated oiled pan. Fry them until they are as brown as they will get. Add the tub of sour cream and stir to get all of the browned awesomeness off of the bottom of the pan. Reduce heat and simmer covered for about an hour. Sprinkle with dill at the very end just before serving. Delicious! I will be having this again very soon!