If you’re looking for a comforting Lithuanian pork recipe, this pork in sour cream sauce is one of those dishes that quietly wins everyone over. It’s creamy but not heavy, herby yet simple, and built around affordable ingredients you probably already have. Think of it as Lithuania’s answer to a homely budget-friendlier stroganoff — a humble pan sauce that turns pork into pure comfort.
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I grew up eating this dish. It was a true family favorite, appearing on our dinner table more often than I can count. I always thought of it as a kind of pork stroganoff, except my mother never added mushrooms because neither my dad nor I would touch them. She made it with tender strips of pork, fresh dill, and a silky sour cream gravy, and somehow it always disappeared faster than she expected.
I remember fighting my dad for the last spoonful, both of us pretending to be polite while eyeing the serving bowl. Even now, when I make it in my own kitchen, the smell brings me right back to those dinners — the kind that make you forget the cold outside and just feel home.
A Fresh Take On Stroganoff
This dish shares the same comforting creaminess as the famous beef stroganoff but uses pork loin, pork shoulder, or pork tenderloin — instead of beef. It’s lighter, less expensive, and in my opinion, every bit as delicious. The sauce is simple: pork browned in a large skillet, simmered in chicken broth or beef broth, and finished with herbs and sour cream.
In the traditional Lithuanian version, you will often find mushrooms and I almost always add a few quartered chestnut mushrooms these days (I learnt to love mushrooms over time).
Ingredient Notes
Here's everything you'll need for this easy dinner that the whole family will love:
- Pork – Pork loin, tenderloin, or shoulder all work well. Tenderloin cooks faster, while shoulder gives more flavor, but requires a longer cooking time. We used lean boneless pork loin chops on this occasion.
- Salt and black pepper – Classic seasoning, though a dash of paprika adds extra flavor.
- All-purpose flour – A light dusting helps thicken the sauce slightly.
- Oil – Neutral oil or olive oil for browning. Butter adds richness but can brown quickly at medium-high heat.
- Garlic – Use fresh cloves or a small pinch of garlic powder if that’s what you have.
- Stock or broth – Chicken stock, vegetable broth, or beef stock all work; use what you have.
- Sour cream or crème fraîche – Use full-fat for a silky sour cream mixture that won’t split. You may use heavy cream, but it will not have the signature tang of sour cream.
- Herbs – Fresh dill and parsley are most common; thyme or a bay leaf can also be used for aroma.
Find ingredient quantities and a full recipe with instructions in the recipe card at the bottom of the post.
Additional Extras and Variations
- Add mushrooms. For a heartier sauce, add sliced or quartered chestnut mushrooms or button mushrooms after browning the pork. Cook them for 2–3 minutes before adding the broth.
- Add mustard. A teaspoon of Dijon or grainy mustard gives the sauce a subtle tang.
- Paprika. A sprinkle when seasoning the pork adds color and warmth.
- Tomato puree. Stir in a tablespoon with the sour cream for a rosy creamy sauce with gentle acidity.
- Worcestershire sauce. A few drops deepen the flavor; it’s not traditional, but it works beautifully.
Step-by-Step Method
1. Prepare the pork. Pat the meat dry with a paper towel, then slice it into thin strips. Place in a small bowl, season with salt and pepper, and toss with flour to coat evenly.
2. Brown the pork. Heat the oil in a large skillet over medium-high heat. Add the pork pieces and cook for about 4–5 minutes, turning often until golden brown.
3. Add garlic. Stir in minced garlic and cook for a couple of minutes until fragrant.
4. Simmer. Pour in the hot broth, scraping up any pan drippings from the bottom. Reduce heat to medium heat, cover with a lid, and simmer gently for 10–25 minutes depending on the cut of pork. Lean tenderloin will be done sooner; shoulder needs longer to become fork-tender pork chops.
5. Finish the sauce. Stir in the sour cream and chopped herbs. Heat just until warm — don’t boil or the sauce may split. Season to taste.
Serving Suggestions
In my family, this dish was always served with mashed potatoes — fluffy, buttery, and perfect for soaking up the sauce. But it also pairs beautifully with egg noodles, pasta, rice pilaf, or buckwheat groats for a more Lithuanian touch.
For a lighter plate, add a side of green beans, sweet potatoes, or steamed broccoli. And of course, a slice of dark rye bread never feels out of place on a Lithuanian table.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently over low heat, stirring constantly so the sour cream gravy doesn’t curdle.
If it does separate slightly, whisk in a spoonful of warm broth or a little extra sour cream to bring it back together. This dish isn’t one you’ll want to freeze — it’s best enjoyed fresh and creamy.
More Lithuanian Pork Recipes
If you loved this Lithuanian pork recipe, try exploring more traditional dishes next time. From festive roasts to cozy weekday dinners and summer favourites (hint: Lithuanian Meat Pies - Kibinai), these are the favorite recipes that have stood the test of time in every Lithuanian family kitchen.
Lithuanian Pork With Sour Cream and Herb Sauce
Ingredients
- 1 lb (450g) pork loin, tenderloin or pork shoulder, sliced into 1 cm strips
- salt and black pepper to taste
- 1 teaspoon all-purpose flour
- 1 tablespoon oil
- 2 garlic cloves minced
- ½ cup (120ml) vegetable or chicken stock hot
- 2 tablespoon full-fat sour cream or creme fraiche
- 3 tablespoon fresh parsley and/ or dill finely chopped
Instructions
- Place the pork strips in a large mixing bowl. Season with salt and black pepper.
- Add the flour and mix well to coat.
- Heat oil in a large non-stick frying pan. Add the pork and fry over medium-high heat until browned on all sides, for 4-5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant before pouring in the hot stock.
- Reduce the heat to low-medium, pour hot stock/broth over the pork, mix and cover with a lid. Simmer the pork for 10-15 minutes (depending on the cut of pork used - lean pork loin or tenderloin will take 10-25 minutes, whilst tougher cuts will take 20-25 minutes).
- Spoon the sour cream (or creme fraiche) to the pan, add the fresh herbs and mix well. Heat just enough to warm through and serve immediately.
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