| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
French, Pork, Sauces, From cook4u |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
4 center-cut loin chops |
| 1 |
tb |
Corn oil |
| 1/4 |
c |
Carrots, chopped |
| 1/4 |
c |
Celery, chopped |
| 1/2 |
c |
Onions, chopped |
| 1 |
tb |
Garlic, minced |
| 1/4 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs of fresh parsley |
| 1/4 |
c |
Dry white wine |
| 3/4 |
c |
Chicken broth |
| 2 |
tb |
Tomato paste |
| 1 |
ts |
Dijon mustard |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Capers, drained |
INSTRUCTIONS
1. Heat the oil in a large skillet large enough to hold the chops in one
layer. Add the chops and cook until golden brown on both sides, about 5
min. 2. Scatter the carrots, celery, onion, garlic, thyme, bayleaf and
parsley around the chops. Cover and cook 10 min. 3. Blend the wine, chicken
broth and tomato paste and add to the skillet. Cover closely and cook about
25 min. longer, turning the chops once. 4. Remove the chops and keep hot.
Add the mustard and sour cream to the skillet and stir. Bring just to a
boil, but do not boil or the sour cream will curdle. Put the sauce through
a fine sieve, pressing down with a wooden spoon to extract the liquid
flavorings from the vegetables. 5. Pour the sauce into a saucepan and add
the capers. Reheat gently without boiling. 6. Spoon the sauce over the
chops.
This is great when you have guest over.
This dish : Cotes de porc Esterhazy
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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