Braised pork chops with sour cream sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Braised pork chops with sour cream sauce
  Pork    French    Sauces    Creams  
Last updated 6/12/2012 1:10:03 AM. Recipe ID 37184. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Braised pork chops with sour cream sauce
 Categories: French, Pork, Sauces, From cook4u
      Yield: 4 Servings
 
      2 lb 4 center-cut loin chops
      1 tb Corn oil
    1/4 c  Carrots, chopped
    1/4 c  Celery, chopped
    1/2 c  Onions, chopped
      1 tb Garlic, minced
    1/4 ts Thyme
      1    Bay leaf
      3    Sprigs of fresh parsley
    1/4 c  Dry white wine
    3/4 c  Chicken broth
      2 tb Tomato paste
      1 ts Dijon mustard
    1/2 c  Sour cream
    1/4 c  Capers, drained
 
  1. Heat the oil in a large skillet large enough to hold the chops in
  one layer. Add the chops and cook until golden brown on both sides,
  about 5 min. 2. Scatter the carrots, celery, onion, garlic, thyme,
  bayleaf and parsley around the chops. Cover and cook 10 min. 3. 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.
  4. 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. 5. Pour the sauce into a saucepan and add the capers.
  Reheat gently without boiling. 6. Spoon the sauce over the chops.
  
  This is great when you have guest over.
  
  This dish : Cotes de porc Esterhazy
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 37184 (Apr 03, 2005)

[an error occurred while processing this directive]