Braised Pork Chops with Sour Cream Sauce
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center-cut loin chops, 2 pounds
onions, coarsely chopped
garlic clove, minced
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 minutes.
Scatter the carrots, celery, onion, garlic, thyme, bay leaf and parsley around the chops.
Cover and cook 10 minutes.
Blend the wine, chicken broth and tomato paste and add to the skillet.
Cover closely and cook about 25 minutes longer, turning the chops once.
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.
Pour the sauce into a saucepan and add the capers.
Reheat gently without boiling.
Spoon the sauce over the chops.