Saturday, October 19, 2013

Pork Chops in Sour Cream (Wieprzowina W Smietanie) Recipe

Pork Chops with Sour Cream 

There is some mystery surrounding the origin of this dish. The name sounds Polish and English websites all state that it comes from Poland. However, Sissi from With a Glass  told me that Polish sites state that this is a Belorussian dish. I didn't check to see what the Belorussian sites claim. 

I was a bit hesitant to try this. Pork with sour cream does not sound to appealing. But strangely it works really well. The sugar balances the acidity quite well and the braising liquid, albeit very little, adds lot of flavour to sour cream 

Pork Chops with Sour Cream 

Adopted from BigOven

4 Pork chops (3/4" thick)
½ cup sour cream
½ cup water (or substitute with milk, stock or white wine)
2 tablespoons vinegar
1 tablespoon sugar 
Salt and pepper to taste

1.      Season both sides of the pork chops with salt and pepper. Fry in butter until brown. 
2.      Mix together vinegar, sugar and water and pour the mixture over the chops. 
3.      Bring to boil, reduce heat and simmer gently about 1¼ hours or until chops are tender.  
4.      Add sour cream and heat to just under boil.
5.      Alternatively instead of cooking on a stove top you can bake in a casserole dish at 175°C/350°F for 1¼ hours. Add all the ingredients, including sour cream and bake. Sour cream will separate

Pork Chops with Sour Cream 


  1. I wonder which region it might come from... It looks fantastic anyway! Have you served it with polenta?

  2. I served it with mashed swede.
    BTW the sauce split, as you can see. Too much heat. And I couldn't be bothered making it again:)

    1. Yes, the sour cream doesn't take heat easily... a bit like yogurt.


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