Craig Claiborne

Pork Chops with Caper Sauce

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 rib or loin pork chops, each about 1 inch thick
  • 3 tablespoons all-purpose flour
  • 2

Method

  1. Sprinkle the chops with two tablespoons of the flour. Brown chops in the butter. Pour off the drippings. Season the chops with the salt and pepper.

  2. Add the stock to the pan along with the mustard and capers. Cover tightly and simmer for forty-five minutes to one hour. Remove the chops to a warm platter.

  3. Add the remaining flour to the