Pork chops, two ways

Maybe now I can FINALLY stop thinking about pork products.

Stuffed Pork Chop

This was a commission for Attila Cserős – I blame it on Monster Crochet. A bandname like Húsdaráló Project just cries out for a guitar strap that looks like sausages or bacon – but no! He chose a pork chop. This was my first ever massive-color-changing project – a great deal of fun, and the technique has already lent itself to two more projects-in-process.

And as it’s been a while since I posted a recipe, here’s one of my favorite dinners from grandma’s house – Pork Chops with Sour Cream:

  • 4 pork chops
  • 1 T flour
  • 1 T salad oil
  • 1 medium onion, diced
  • 3/4 c water, or as necessary
  • 1 t salt
  • 1/4 t pepper
  • 4 oz sour cream
  • 2 t ketchup

About 30 minutes before serving, coat chops with flour. Heat the oil in a 12″ skillet over medium heat. Cook pork chops and onions until meat is well browned on both sides.

Add water, salt and pepper; heat to boiling. Reduce heat to low, cover and simmer 15 minutes or until chops are fork-tender. Remove chops to a plate. Skim off fat from sauce left in pan; stir in sour cream and ketchup, and heat through. Serve chops with sauce and mashed potatoes.

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