braised pork chops with sour cream sauce

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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