Les Jones

Food & Drink > Pork Chops with Caper Sauce - Wow!

Josh and Kerry gave us this recipe. They had something similar in Italy. This is a fantastic dish that we plan on making again and again. It's important to use thick chops, because it cooks for a long time, and they have to be boneless because you won't be able to see the bone through the sauce.

• 4 1-inch boneless pork chops
• 3 tbsp flour
• 2 tbsp butter
• half cup water
• 2 tsp prepared mustard (meaning, not dry mustard)
• 2 tbsp capers
• half cup beef stock (you can leave this off if you don't have any)
• half cup sour cream

Heat butter in skillet. Bread chops in flour and brown in the skillet over medium heat.

Pour off drippings and reduce heat. Season chops with salt and pepper. Add remaining ingredients except sour cream.

Simmer for 45 minutes. Add sour cream and stir until smooth.

My money back guarantee. If you don't like love this recipe, I'll refund the money you spent making it.