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