Pork Chops in Sour Cream

Originally from Kelly Mortenson

Adam's aunt Kelly gave me this recipe at my wedding shower as part of a recipe collection from the family. I didn't think it looked that great so didn't try it for over 2 years. I finally made it because I didn't know what to do with some pork chops one night. This has now become mine and Adam's favorite way to eat pork chops... it is SO good!!!!

4-6 pork chops
1/2 c water
2 T brown sugar
2 T finely chopped onion
2 T catsup
1 clove garlic, minced or pressed
1 beef bullion cube or 1 t bullion granules
2 T flour
1/2 c sour cream

In large skillet, brown pork chops in small amount of oil. Add 1/2 water, brown sugar, onion, catsup, garlic, and bullion. Cover; simmer 30-40 minutes or until tender. Remove chops to serving platter, keep warm.

In small bowl combine flour with 1/4 c water; slowly add to cooking liquid left in pan, stirring constantly until thickened. Stir in sour cream, heat through-DO NOT BOIL!

Return chops to keep warm or serve immediately. Serve sauce over chops.

Kelly's note on the recipe says, "It's really good!" and I wish I would have listened sooner!!

Creamy Chicken Breasts

This recipe is actually from Katie Frantes, Jenilee's and my college roommate. It's an old standby and Adam and I really love it. As always, falls in to the "easy" category for me :)

4 chicken breasts (boneless, skinless)
8 slices swiss cheese
1 can cream of chicken
1/4 c sour cream
1 c herb seasoned stuffing, crushed
1/4 c margarine or butter

Arrange in 9x13 baking dish. Top each breast with cheese. Combine sour cream and soup. Stir and spread evenly over chicken. Sprinkle with stuffing mix. Melt butter and drizzle over crumbs.

Bake at 350 for 45 minutes.