Pork chops with sour cream & caraway sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pork chops with sour cream & caraway sauce
  Pork    Caraway    Creams    Sauces  
Last updated 6/12/2012 1:18:38 AM. Recipe ID 49593. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pork chops with sour cream & caraway sauce
 Categories: Harned 1994, Herb/spice, Main dish, Pork
      Yield: 1 Batch
 
      1 tb Unsalted butter
      1 tb Vegetable oil
      4    Loin pork chops, 3/4" thick
           -- trimmed of excess fat
      1 c  Beef stock
    1/2    To 2/3 cup sour cream
    1/2 ts Caraway seed; or to taste
           Salt and pepper; to taste
      1 tb Fresh parsley; chopped
 
  In large, heavy saute pan, heat butter and oil.  Add chops and brown
  over fairly high heat on both sides to seal in juices. Reduce heat
  and cook uncovered to desired doneness (about 15 minutes). Remove
  chops to heated platter; keep warm.
  
  Remove excess fat from pan and place over medium-high heat. Add beef
  stock to deglaze pan, scraping up any meat bits from bottom. Cook 10
  to 15 minutes to reduce until thickened. Remove from heat (turning
  heat to low) and blend in sour cream.
  
  Add any juices which may have accumulated around chops. Return sauce
  to low heat - do not let boil. Add caraway seed, salt and pepper.
  Serve sauce over chops, sprinkled with chopped parsley.
  
  Yield: 3 to 4 servings.  Good served with German spatzle.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
  Toronto: James Lorimer & Company, 1985.  Pg. 18. ISBN 0-88862-788-2.
  Electronic format by Cathy Harned.
 




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 49593 (Apr 03, 2005)

[an error occurred while processing this directive]