Pork Chops with Caper Sauce
4 (1-inch thick) rib or loin pork chops
3 Tbsp flour
2 Tbsp butter
Salt and freshly ground pepper to taste
1/2 cup beef stock
2 tsp prepared mustard
3 Tbsp capers
1/4 cup water
1/2 cup sour cream
Sprinkle chops with 2 Tbsp of flour. Brown chops in butter. Pour off the drippings. Season the chops with salt and pepper.
Add stock to the pan aloong with the mustard and capers. Cover tightly and simmer fro 45 minutes to 1 hour. Remove chops to a warm platter.
Stir the sour cream into the drippings and cook just until heated through. Serve the sauce over the chops.
*The New York Times Cookbook
This is very good!