Pork in Sour Cream Gravy

Recipe courtesy of Mrs*KaMa

1 center-cut pork loin (cut into thick pieces) or 4-6 very thick center cut pork chops

2 garlic cloves (crushed)

4 tablespoons olive oil (approximate)

Salt and pepper (to taste)

1 1/2 cup sour cream

Water

1/2 teaspoon soup seasoning (I like to use Vegeta) or all-purpose seasoning

1/4 cup all purpose flour

1 onion

1 bay leaf

1. Rub the meat with the crushed garlic, olive oil, salt & pepper.
2. Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
3. Heat olive oil in a large pot (enough to cover the bottom of the pot).
4. Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
5. Once the meat is browned add enough water to the pot to just cover the meat.
6. Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
7. Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
8. Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
9. When the meat is tender enough allow the water to again almost completely evaporate.
10. Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
11. Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
12. 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.
13. In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
14. Wisk/mix until the mixture is smooth and without lumps.
15. Slowly add this mixture to the pot and let it come to a boil.
16. Reduce the heat and simmer for a few minutes.
17. 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.
18. Add the bay leaf.
19. Bring the mixture to a boil.
20. Remove the pot from heat.
21. Return the cooked meat to the gravy.
22. Let it stand for about 15 minutes in the gravy before serving.