PORK CHOPS WITH SHALLOTS AND SOUR CREAM
4boneless pork chops
2 tspdried sage
·salt and pepper to taste
2 Tbspcooking oil
2 or 3shallots, peeled and sliced
1 can(s)cream of celery soup
1 csour cream
·cooked brown rice
How to Make PORK CHOPS WITH SHALLOTS AND SOUR CREAM
- Rub both sides of each pork chop with sage. Lightly flour both sides of the pork chops; add salt and pepper. In a large electric skillet over medium heat, brown the chops in oil until lightly browned on both sides. Halfway through browning, stir in the shallots and cook until caramelized.
- Meanwhile, in a medium-sized bowl, combine the celery soup and the sour cream. May add a little water if too thick.
- Pour soup mixture over pork chops and shallots. Bring mixture to a boil; reduce heat, cover, and simmer for 1-1/2 hours.
- Sprinkle with parsley and serve with cooked brown rice; the sauce acts as a gravy.