Pork Chops With Sour Cream & Caraway Sauce Recipe

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Pork Chops With Sour Cream & Caraway Sauce Ingredients

1 tbsp unsalted butter
1 tbsp vegetable oil
4 loin pork chops, 3/4 thick - trimme, d of excess fat
1 cup beef stock
1/2 to 2/3 cup sour cream
1/2 tsp caraway seed, or to taste
1 salt and pepper, to taste
1 tbsp fresh parsley, chopped

A Recipe for
Pork Chops With Sour Cream & Caraway Sauce

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Pork Chops With Sour Cream & Caraway Sauce

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Pork Chops With Sour Cream & Caraway Sauce Directions

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.

Serves: 1

Pork Chops With Sour Cream & Caraway Sauce Recipe brought to you by Recipes To-Go

Pork Chops With Sour Cream & Caraway Sauce Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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