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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
serve.
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