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Name: Braised Pork Chops with Sour Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 tb Garlic, minced; 3/4 c Chicken broth; 2 lb 4 center-cut loin chops; 3 Sprigs of fresh parsley; 1 ts Dijon mustard; 1/4 c Celery, chopped; 1 tb Corn oil; 2 tb Tomato paste; 1/2 c Sour cream; 1/4 ts Thyme; 1 Bay leaf; 1/4 c Capers, drained; 1/4 c Carrots, chopped; 1/2 c Onions, chopped; 1/4 c Dry white wine

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INGREDIENTS

1 tb Garlic, minced
3/4 c Chicken broth
2 lb 4 center-cut loin chops
3 Sprigs of fresh parsley
1 ts Dijon mustard
1/4 c Celery, chopped
1 tb Corn oil
2 tb Tomato paste
1/2 c Sour cream
1/4 ts Thyme
1 Bay leaf
1/4 c Capers, drained
1/4 c Carrots, chopped
1/2 c Onions, chopped
1/4 c Dry white wine

Servings

INSTRUCTIONS

1. 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 min. 2. Scatter the carrots, celery, onion, garlic, thyme, bayleaf and parsley around the chops. Cover and cook 10 min. 3. Blend the wine, chicken broth and tomato paste and add to the skillet. Cover closely and cook about 25 min. longer, turning the chops once. 4. 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. 5. Pour the sauce into a saucepan and add the capers. Reheat gently without boiling. 6. Spoon the sauce over the chops. This is great when you have guest over. This dish : Cotes de porc Esterhazy

NOTES

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Braised Pork Chops with Sour Cream Sauce

1 tb Garlic, minced
3/4 c Chicken broth
2 lb 4 center-cut loin chops
3 Sprigs of fresh parsley
1 ts Dijon mustard
1/4 c Celery, chopped
1 tb Corn oil
2 tb Tomato paste
1/2 c Sour cream
1/4 ts Thyme
1 Bay leaf
1/4 c Capers, drained
1/4 c Carrots, chopped
1/2 c Onions, chopped
1/4 c Dry white wine

1. 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  min. 2. Scatter the carrots, celery, onion, garlic, thyme, bayleaf and  parsley around the chops. Cover and cook 10 min. 3. Blend the wine, chicken  broth and tomato paste and add to the skillet. Cover closely and cook about  25 min. longer, turning the chops once. 4. 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. 5. Pour the sauce into a saucepan and add  the capers. Reheat gently without boiling. 6. Spoon the sauce over the  chops.    This is great when you have guest over.    This dish : Cotes de porc Esterhazy

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Nutrition

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Serving Size: 1 Serving (365g)
Recipe Makes: 4 Servings

Calories: 265
Calories from Fat: 230 (87%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 6.4g
Cholesterol 11.2mg		3 %
Sodium 415.1mg		14 %
Potassium 336.8mg		9 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 6.7g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 265

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