Baked Pork Chops II
Easy baked pork chops in a wine and sour cream sauce.
Yield
6 servingsPrep
10 minCook
1 hrsReady
4 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
caraway seeds
crushed |
|
| 2 | teaspoons |
paprika
mild |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
sour cream
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
caraway seeds
crushed |
|
| 1E+1 | ml |
paprika
mild |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
sour cream
optional |
|
Directions
Place the pork chops in an ovenproof casserole.
Mix the remaining ingredients, except sour cream, and pour over the chops.
Marinate the chops 2 to 3 hours in the refrigerator.
Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender.
Add more wine if necessary.
Stir sour cream into pan juices and heat through but do not boil.
Serve chops with sour-cream gravy and buttered noodles or dumplings.
