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Sour Cream Pork Chops
Paul Margolies

Season four (4) thick pork chips with bone in both sides:

Stick one (1) whole clove into each chop

Add a dash of sage, pepper, garlic powder, savory, herbs de provence and flour

Brown the pork chops in a little olive oil on both sides

Transfer chops and drippings from frying pan into a baking dish

Pour over the chops:

½ a cup+ of stock or water and a little dry vermouth

1 bay leaf, 2 tablespoons tarragon vinegar, 1 teaspoon of sugar, ½ cup+ of sour cream

Preheat oven to 350, bake covered for one hour.

Serve over wide noodles with the sauce. Enjoy