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 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.