Braised Pork Chops with Sour Cream Sauce

1. 1

   Heat the oil in a large skillet large enough to hold the chops .

2. 2

   Add the chops and cook until golden brown on both sides, about 5 min.

3. 3

   Scatter the carrots, celery, onion, garlic, thyme, bay leaf and parsley around the chops.

4. 4

   Cover and cook 10 min.

5. 5

   Blend the wine, chicken broth and tomato paste and add to the skillet.

6. 6

   Cover closely and cook about 25 min.

7. 7

   longer, turning the chops once.

8. 8

   Remove the chops and keep hot.

9. 9

   Add the mustard and sour cream to the skillet and stir.

10. 10

    Bring just to a boil, but do not boil or the sour cream will curdle.

11. 11

    Put the sauce through a fine sieve, pressing down with a wooden spoon to extract the liquid flavorings from the vegetables.

12. 12

    Pour the sauce into a saucepan and add the capers.

13. 13

    Reheat gently without boiling.

14. 14

    Spoon the sauce over the chops.

* Per serving · 4 servings · Values may vary.