Pork Chops with Caper Sauce

Name: Pork Chops with Caper Sauce
Yield: 4 servings
Cuisine: United States
Ingredients: 3 tablespoons capers; 2 tablespoons butter; ½ teaspoon salt; ⅛ teaspoon freshly ground black pepper; ½ cup sour cream; ½ cup Beef Stock; 2 teaspoons prepared mustard; 4 rib or loin pork chops, each about 1 inch thick; 3 tablespoons all-purpose flour; ¼ cup water

Preparation info

4
servings

Difficulty
Easy

Appears in

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

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.
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.
Add the remaining flour to the