Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : French Pork
Sauces
Amount Measure Ingredient -- Preparation Method
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2 lb 4 center-cut loin chops
1 tb Corn oil
1/4 c Carrots, chopped
1/4 c Celery, chopped
1/2 c Onions, chopped
1 tb Garlic, minced
1/4 ts Thyme
1 Bay leaf
3 Sprigs of fresh parsley
1/4 c Dry white wine
3/4 c Chicken broth
2 tb Tomato paste
1 t Dijon mustard
1/2 c Sour cream
1/4 c Capers, drained
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.
