BRAISED PORK CHOPS WITH CAPERS, MUSTARD AND SOUR CREAM (for four)
four 1 inch thick rib or loin pork chops, brined for 2 hours in a solution of ¼ cup kosher salt dissolved into 1 quart (4 cups) cold water
3 tablespoons flour
2 tablespoons butter
salt and freshly ground black pepper to taste
½ cup beef stock
2 teaspoons prepared mustard
3 tablespoons capers
¼ cup water
½ cup sour cream
1. Sprinkle the chops with 2 tablespoons of the flour. Brown the chops in the butter. Pour off the drippings. Season the chops with salt and pepper.
2. Add the stock to the pan along with the mustard and capers. Cover tightly and simmer for 45 minutes to an hour. Remove the chops to a warm platter.
3. Stir the sour cream into the drippings along with enough water to make a light sauce and cook just until heated through. Serve the sauce over the chops.
from Craig Claiborne, The New York Times Cookbook