Lark & Lola

Russian Pork Chops!

This is one of the few recipes I grew up eating regularly, and I still make it regularly for my family. It is an incredibly easy, delicious pork recipe that cooks up in a creamy, tangy sauce that is perfection when paired with pork. You probably have all the ingredients in stock right now, save for the pork itself perhaps. Pork chops were buy-one-get-one this week at my local grocery store, so I stocked up. I decided the first recipe I'd use would be my favorite pork recipe: that's Russian Pork Chops, via Colorado Cache Cookbook.

I'll show you how easy the pork is in a minute, but first, allow me to share with you the most incredible, nondescript cookbook you'll ever know. Most of my Colorado friends know what a treasury this cookbook is, and so they already own a copy. I own my grandmother's copy. I love seeing her notes when I open it up to start cooking. It's from the 1970s and is still highly reviewed today by locals and food critics. I've never tried a recipe from this book that hasn't been 5-star. Oh, and their baking recipes are ALREADY HIGH-ALTITUDE ADJUSTED! Which is probably why the chocolate chip/raisin oatmeal cookies are the best stinkin' cookies I've ever had here in the Mile High City.  It's a must have: The Junior League of Denver's Colorado Cache Cookbook.

If you live in Colorado the world, and you like to eat breakfast, lunch, or dinner--then it'd be a shame if you didn't own this cookbook. If you think I'm just making a big deal out of a blah local cookbook that has a few childhood recipes I'm attached to, I'll refer you to see the stellar reviews of this cookbook on Amazon.com.

Okay, now moving on...

As I said earlier, these Russian Pork Chops are incredibly easy to make. I don't know what makes them "Russian". I just know that they are delicious. Sweet & savory.

Ingredients call for 1 to 1.5" pork chops {growing up, my parents often used bone-in chops, I usually use boneless}, sour cream, sugar, flour, red wine vinegar, one bay leaf, and salt & pepper to taste.

Oh, and a tablespoon or two of oil, which is how you start this recipe out, browning the chops in oil over med-high on both sides.

Then you add the flour to the pan, and create a fond for a pan sauce. Using a wooden spook to scrape up those flavorful brown bits left behind. {Christopher Kimball has taught me how important those bits are!}

Add all the remaining ingredients. I usually double the sauce ingredients and up the pork chop count from 4 to 6 {my baby himself can eat two}. So, I add 1 cup sour cream, 4T red wine vinegar, 4t sugar, 1-2 bay leaves, and then just salt & pepper to taste. So easy. Many times I have made this recipe without even pulling out the cookbook, just adding those memorized ingredients to taste--it always turns out good.

Mix it all up in your pan, nestle those pork chops back in, cover and cook on LOW heat for about 50 minutes.

Before serving, I usually taste the sauce and adjust it a tad. Not tangy enough? Add more wine vinegar. Not sweet enough? Add more sugar. Or sometimes it just needs a pinch of salt. Or, sometimes it's just perfect and ready to serve. Point is, this sauce is foolproof and forgiving.

See how tattered and used my Colorado Cache Cookbook is? I believe Violet even added some of her own notes. You know it's a good cookbook when it's tattered and splattered with grease spots from decades of use.

As I said, I like more sauce, so I usually always double all the ingredients except for the pork chops.

And that's IT, folks! Easy and so very simple. So very tasty. Just ask this guy:

If you already own the Colorado Cache, please tell me your favorite recipes! I'm still slowly making my way through as many as I can. I'm itching to get into the Mexican food section. This cookbook is huge.

If you don't own it, think about changing that. My favorite recipes you should try first include: French steak, Chicken Boursin, "The Best" Oatmeal Cookies, and my mom has made the Mandarin Salad every Christmas since I can remember.


She's a keeper. Enjoy!

Cheers,
Heather