Braised Pork Chops with Sour Cream Sauce
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork loin chops
|
|
| 15 | ml |
corn oil
|
|
| 59 | ml |
carrots
chopped |
|
| 59 | ml |
celery
chopped |
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
garlic
minced |
|
| 1.3 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
parsley leaves
sprigs |
*
|
| 59 | ml |
white wine
dry |
*
|
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
tomato paste
|
|
| 5 | ml |
dijon mustard
|
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
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.
