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center corn oil carrots celery onions garlic thyme bay leaf parsley white wine chicken broth tomato paste mustard sour cream capers
Viewed: 56 - Published at: 6 years agoIngredients
- 2 lb 4 center-cut loin chops
- 1 Tbsp. Corn oil
- 1/4 c. Carrots, minced
- 1/4 c. Celery, minced
- 1/2 c. Onions, minced
- 1 Tbsp. Garlic, chopped
- 1/4 tsp Thyme
- 1 x Bay leaf
- 3 sprg of fresh parsley
- 1/4 c. Dry white wine
- 3/4 c. Chicken broth
- 2 Tbsp. Tomato paste
- 1 tsp Dijon mustard
- 1/2 c. Lowfat sour cream
- 1/4 c. Capers, liquid removed
Method
- 1.
- Heat the oil in a large skillet large sufficient to hold the chops in one layer.
- Add in the chops and cook till golden on both sides, about 5 minutes.
- 2.
- Scatter the carrots, celery, onion, garlic, thyme, bayleaf and parsley around the chops.
- Cover and cook 10 minutes.
- 3.
- Blend the wine, chicken broth and tomato paste and add in to the skillet.
- Cover closely and cook about 25 minutes.
- longer, turning the chops once.
- 4.
- Remove the chops and keep warm.
- Add in the mustard and lowfat sour cream to the skillet and stir.
- Bring just to a boil, but don't boil or possibly the lowfat 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 in 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
