Braised Pork Chops with Sour Cream Sauce

1 hours Prep: 10 minutes Cook: 40 minutes

851 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	pounds	pork loin chops
1	tablespoon	corn oil
1/4	cup	carrots	chopped
1/4	cup	celery	chopped
1/2	cup	onions	chopped
1	tablespoon	garlic	minced
1/4	teaspoon	thyme
1	each	bay leaf
3	each	parsley leaves	sprigs
1/4	cup	white wine	dry
3/4	cup	chicken broth
2	tablespoons	tomato paste
1	teaspoon	dijon mustard
1/2	cup	sour cream
1/4	cup	capers	drained

Directions

Heat the oil in a large skillet large enough to hold the chops .

Add the chops and cook until golden brown on both sides, about 5 min.

Scatter the carrots, celery, onion, garlic, thyme, bay leaf and parsley around the chops.

Cover and cook 10 min.

Blend the wine, chicken broth and tomato paste and add to the skillet.

Cover closely and cook about 25 min.

longer, turning the chops once.

Remove the chops and keep hot.

Add the mustard and sour cream to the skillet and stir.

Bring just to a boil, but do not boil or the sour cream will curdle.

Put the sauce through a fine sieve, pressing down with a wooden spoon to extract the liquid flavorings from the vegetables.

Pour the sauce into a saucepan and add the capers.

Reheat gently without boiling.

Spoon the sauce over the chops.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 349g

Amount per Serving

Calories 851 70% of calories from fat

	% Daily Value*
Total Fat 66.0g	102%
Saturated Fat 25.0g	127%
Trans Fat 0.0g
Cholesterol 209mg	70%
Sodium 287mg	12%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	4%
Sugars 3.0g
Protein 54.0g	108%

Vitamin A	34%		Vitamin C	11%
Calcium	12%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Seafood

Last Recipes Viewed

Recipe Bite

SEAR-ious Flavor

by Mark R. Vogel

Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...

Member Review

30-Minute Beef Stroganoff

we enjoyed this recipe very much--I added 1/2 tsp of garlic powder to beef as it was browning, and used beef broth and nonfat yogurt. I will make it again.