Pork Chops with Caper Sauce

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 rib or loin pork chops, each about 1 inch thick
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Ā½ teaspoon salt
  • ā…› teaspoon freshly ground black pepper
  • Ā½ cup Beef Stock
  • 2 teaspoons prepared mustard
  • 3 tablespoons capers
  • Ā¼ cup water
  • Ā½ cup sour cream


  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 drippings and mix well. Add the water and cook, stirring constantly, until thickened. Stir in the sour cream and cook just until heated through. Serve the sauce over the chops.

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