Russian Pork Chops and Potatoes in Sour Cream Sauce
Indulge in the comforting flavors of Russian Pork Chops and Potatoes in Sour Cream Sauce, a hearty, oven-baked dish that combines tender pork, velvety potatoes, and a luscious, tangy sour cream sauce. Perfect for cozy family dinners, this recipe layers seared, paprika-seasoned pork chops with thinly sliced potatoes and an aromatic onion and garlic roux, all drenched in a rich, creamy sauce infused with dill. Slow-baked to perfection and finished with a golden, bubbling top, this one-pan masterpiece is as easy to prepare as it is satisfying. Whether you're craving classic Eastern European cuisine or simply looking for a wholesome, crowd-pleasing meal, this dish is sure to become a favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces pork chops
- 4 medium potatoes
- 1 large onion
- 3 cloves garlic
- 1.5 cups sour cream
- 1 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh dill
Instructions
Season the pork chops on both sides with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and the paprika. Set aside.
Peel and slice the potatoes into 1/4-inch thick rounds. Peel and thinly slice the onion. Mince the garlic.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the sliced onion and garlic. Sauté for 2-3 minutes until they soften and become fragrant.
Add the flour to the skillet and stir for 1-2 minutes to create a roux.
Slowly whisk in the water, ensuring there are no lumps. Then, stir in the sour cream to create a creamy sauce. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Preheat your oven to 350°F (175°C).
In a baking dish, layer half of the potato slices, overlapping slightly. Place the seared pork chops on top, followed by the remaining potato slices.
Pour the sour cream sauce evenly over the top, ensuring the potatoes and pork chops are fully covered.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Sprinkle freshly chopped dill over the finished dish before serving.
Serve hot, ensuring each portion includes a pork chop and a generous scoop of the creamy potatoes.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 4070 mg | 177% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 32.8 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1918 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
