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Categories:
oil pork chop salt onion garlic flour chicken stock white wine sage mustard capers salt sugar sour cream
Viewed: 48 - Published at: 9 years agoIngredients
- 25 ml oil
- 1 kg pork chop
- salt and black pepper
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 50 ml flour
- 250 ml chicken stock
- 75 ml white wine
- 14 fresh sage leaves or 5 ml dried sage
- 5 ml mustard
- 10 ml capers, rinsed and chopped
- 2 ml salt
- 2 ml sugar
- 50 ml sour cream
Method
- Preheat oven to 160°C.
- Heat oil and brown chops very lightly on both sides.
- Place chops close together in a casserole dish in a single layer and season with salt and pepper.
- Saute onion and garlic in pan drippings.
- When softened, add flour and stir for 1 minute.
- Slowly stir in stock and wine and allow to thicken (this will be very thick, but the juice from the meat will thin it down).
- Add sage, mustard, capers, salt, sugar and sour cream.
- Mix well and spread over the chops.
- Cover and bake for 1 1/2 hours until meat is tender.
- Check now and then and add a little water, if necessary.
