BRAISED PORK CHOPS WITH SOUR CREAM SAUCE
Steps:
- 1. Heat the oil in a large skillet large enough to hold the chops in one layer.
- 2. Add the chops and cook until golden brown on both sides, about 5 minutes.
- 3. Scatter the carrots, celery, onion, garlic, thyme, bay leaf and parsley around the chops.
- 4. Cover and cook 10 minutes.
- 5. Blend the wine, chicken broth and tomato paste and add to the skillet.
- 6. Cover closely and cook about 25 minutes longer, turning the chops once.
- 7. Remove the chops and keep hot. Add the mustard and sour cream to the skillet and stir.
- 8. Bring just to a boil, but do not boil or the sour cream will curdle.
- 9. Put the sauce through a fine sieve, pressing down with a wooden spoon to extract the liquid flavorings from the vegetables.
- 10. Pour the sauce into a saucepan and add the capers.
- 11. Reheat gently without boiling.
- 12. Spoon the sauce over the chops.
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