Ingredients
4 pork chops
2 Tbsp. cooking oil
salt and pepper
flour
1 bouillon cube in 1/3 cup water
1/4 c. onion, chopped
1 tsp. mustard
1 Tbsp. capers
1 Tbsp. flour
1/4 c. water
1/2 c. sour cream
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Dredge chops in flour. Brown in oil. Season chops with salt and pepper. Add bouillon mixture, onion, mustard and capers to chops. Cover and simmer 45 minutes. Remove chops to platter. Add 1 tablespoon flour to drippings and mix well. Add 1/4 cup water and stir until thickened. Fold in sour cream. Serve sauce over chops.
RecipeNLG
Gathered
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Salt-cured Sicilian capers — superior to brine-packed
Professional-grade blender — silky purees, hot soups, nut butters
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces