Sour Cream Gravy Bake For Chops Or Chicken Recipes

SOUR CREAM GRAVY BAKE FOR CHOPS OR CHICKEN

Steps:

• Cut up fryer or if using precut pieces proceed to step 2.
• Roll pieces in egg and then in flour(sometimes I double batter them- roll in eggs again and dredge in flour again).
• Fry in hot oil until browned. It is only necessary to brown it -- no need to cook completely.
• Meanwhile combine and warm in a sauce pan the soup, milk, sour cream, and desired seasonings.
• Place browned chicken into a casserole dish or deep cast iron skillet with a lid. Chicken pieces need not be in a single layer- they may overlap or even stack on top of one another.
• Pour soup mixture over all and cover.
• Bake at 350 for 45 minutes to an hour.
• *NOTE: to make these with pork chops -- use cream of mushroom soup instead and add sauteed onions and mushrooms. I prefer a fattier pork chop instead of a Butterfly Chop for this.

RICH SOUR CREAM GRAVY

Steps:

• Pour drippings from the roast poultry into a 2-cup glass container. Skim off the fat.
• Return 1/4 cup of fat to roasting pan.Blend 2 tablespoons of flour into the fat in the pan.
• Cook and stir 1 to 2 minutes. Loosening bits crusty bits in pan.
• Add Worrcestershire sauce, basil, onion, salt and pepper to juices in the glass measuring cup.
• Add enough water to make 2 cups.
• Stir into mixture into roasting pan. Cook and stir until thickened and bubbly
• Stir the remaining 2 tablespoons of flour into the sour cream.
• Gradually blend 1/2 cup of hot mixture into the sour cream. Stir the sour cream mixtujre into the gravy.
• Cook and stir until bubbly about 1 minute more.

BAKED PORK CHOPS IN ONION-SOUR CREAM GRAVY

Steps:

• Preheat oven to 350 degrees.
• Brown chops and move to a 9x13 baking dish.
• Leave 1 tablespoon drippings in pan. Add to pan the flour and onion soup mix. Blend in water. Pour over chops in baking dish.
• Cover with foil and bake for 30 minutes.
• Uncover and continue to bake for another 30 minutes.
• Remove pan from oven.
• Remove chops from pan to serving dish and then add in the sour cream to the liquid in the pan to make gravy.
• Serve immediately.
• Serve with potatoes or noodles.

BREADED PORK CHOPS WITH SOUR CREAM DILL GRAVY

Steps:

• If pork chops are thick, pound thin.
• Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
• Dip chops first in flour, then in egg mixture, then in breadcrumbs.
• In a large skillet heat shortening (or oil) to hot.
• Brown pork chops for 3 minutes on each side, or until done.
• Remove and keep warm.
• Pour broth into skillet, scraping to loosen crusty bits.
• Blend the 2 tablespoons flour and dill weed into the sour cream.
• Stir into broth.
• Cook and stir over low heat until thick and bubbly.
• Cook and stir 1-2 minutes more.
• Serve chops with gravy.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.