| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Grains | German | Harned 1994, Herb/spice, Main dish, Pork | 1 | Batch |
INGREDIENTS
| 1 | tb | Unsalted butter |
| 1 | tb | Vegetable oil |
| 4 | Loin pork chops, 3/4" thick trimmed of excess fat | |
| 1 | c | Beef stock |
| 1/2 | To 2/3 cup sour cream | |
| 1/2 | ts | Caraway seed; or to taste |
| Salt and pepper; to taste | ||
| 1 | tb | Fresh parsley; chopped |
INSTRUCTIONS
In large, heavy saute pan, heat butter and oil. Add chops and brown over fairly high heat on both sides to seal in juices. Reduce heat and cook uncovered to desired doneness (about 15 minutes). Remove chops to heated platter; keep warm. Remove excess fat from pan and place over medium-high heat. Add beef stock to deglaze pan, scraping up any meat bits from bottom. Cook 10 to 15 minutes to reduce until thickened. Remove from heat (turning heat to low) and blend in sour cream. Add any juices which may have accumulated around chops. Return sauce to low heat - do not let boil. Add caraway seed, salt and pepper. Serve sauce over chops, sprinkled with chopped parsley. Yield: 3 to 4 servings. Good served with German spatzle. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 18. ISBN 0-88862-788-2. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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