| 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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