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Braised Pork Chops with Sour Cream Sauce

 

96

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

2 pounds pork loin chops
1 tablespoon corn oil
¼ cup carrots
chopped
¼ cup celery
chopped
½ cup onions
chopped
1 tablespoon garlic
minced
¼ teaspoon thyme
*
1 each bay leaves
*
3 each parsley leaves
sprigs
*
¼ cup white wine
dry
*
¾ cup chicken broth
2 tablespoons tomato paste
1 teaspoon dijon mustard
½ cup sour cream
¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 85170% of calories from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 209mg 70%
Sodium 287mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 108g
Vitamin A 34% Vitamin C 11%
Calcium 12% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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