Pork in Sour Cream Gravy
Why I Love This Recipe
This recipe is a family favorite. It takes a while to cook about 3 hours start to finish, but its worth the wait. The meat will melt in your mouth. This recipe is best served with mashed potatoes.
Ingredients You'll Need
Pork center cut loin (cut into thick pieces) or very thick pork chops
2 cloves of garlic (crushed)
3/4 cup of sour cream
Pinch of soup seasoning (I like to use Vegeta) OR all purpose seasoning
1/4 cup all purpose flour
1 bay leaf
Rub the meat with the crushed garlic, olive oil, salt & pepper.
Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
Heat olive oil in a large pot (enough to generously cover the bottom of the pot).
When the oil is sizzling add 1 onion cut in half and the meat pieces to the oil.
Sear the meat on all sides until it gets a nice golden brown color all over.
Once the meat is the right color add enough water to the pot to just cover the meat.
Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
Add enough water again to cover the meat and add a pinch of the all purpose seasoning.
Repeat the process of adding water and letting it evaporate until the meat is tender to touch and falls apart easily.
When the meat is tender enough allow the water to again almost completely evaporate. Remove the meat from the pot and the larger pieces of the remaining onion. Discard of the onion.
Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
In a separate dish, combine approximately 1/2 cup of water with the sour cream and flour.
Wisk/mix until the mixture is smooth and without lumps.
Slowly add this mixture to the pot and let it come to a boil. Reduce the heat and simmer for a few minutes.
If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture.
If it is too thick add more water.
Add the bay leaf.
Bring the mixture to a boil.
Remove pot from heat.
Return the cooked meat to the gravy.
Let it stand for about 15 minutes in the gravy before serving