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braised pork chops with sour cream sauce

Ingredients For braised pork chops with sour cream sauce

  • 4
    center-cut loin chops, 2 pounds
  • 1/2 c
    sour cream
  • 1 tsp
    dijon mustard
  • 2 Tbsp
    tomato paste
  • 3/4 c
    chicken broth
  • 1/4 c
    white wine, dry
  • 3
    parsley sprigs
  • 1
    bay leaf
  • 1/4 tsp
    thyme
  • 1 Tbsp
    garlic clove, minced
  • 1/2 c
    onions, coarsely chopped
  • 1/4 c
    celery, chopped
  • 1/4 c
    carrots, chopped
  • 1 Tbsp
    corn oil
  • 1/4 c
    capers, drained

How To Make braised pork chops with sour cream sauce

  • 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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