Comment on this article

Pork Chops with Capers and Sour Cream Sauce
from the kitchen of Sharmagne Leland-St. John

4 pork chops, cut 1 inch thick
1 1/2 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons sweet butter
1 cup sour cream
2 tablespoons capers

Remove the fat from the chops. Combine the
salt and pepper and rub the mixture all over
the chops.
In a heavy skillet, melt the butter and brown
the chops on both sides. Add the sour cream,
cover and continue to cook over a low heat for
one half hour. Add the capers, stir well and

Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]