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Ingredientes
- 2 lb 4 center-cut loin chops
- 1 Tbsp. Corn oil
- 1/4 c. Carrots, minced
- 1/4 c. Celery, minced
- 1/2 c. Onions, minced
- 1 Tbsp. Garlic, chopped
- 1/4 tsp Thyme
- 1 x Bay leaf
- 3 sprg of fresh parsley
- 1/4 c. Dry white wine
- 3/4 c. Chicken broth
- 2 Tbsp. Tomato paste
- 1 tsp Dijon mustard
- 1/2 c. Lowfat sour cream
- 1/4 c. Capers, liquid removed
Direcciones
- 1. Heat the oil in a large skillet large sufficient to hold the chops in one layer. Add in the chops and cook till golden on both sides, about 5 minutes.
- 2. Scatter the carrots, celery, onion, garlic, thyme, bayleaf and parsley around the chops. Cover and cook 10 minutes.
- 3. Blend the wine, chicken broth and tomato paste and add in to the skillet. Cover closely and cook about 25 minutes. longer, turning the chops once.
- 4. Remove the chops and keep warm.
- Add in the mustard and lowfat sour cream to the skillet and stir. Bring just to a boil, but don't boil or possibly the lowfat sour cream will curdle. Put the sauce through a fine sieve, pressing down with a wooden spoon to extract the liquid flavorings from the vegetables.
- 5. Pour the sauce into a saucepan and add in the capers. Reheat gently without boiling.
- 6. Spoon the sauce over the chops.
- This is great when you have guest over.
- This dish : Cotes de porc Esterhazy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 83 | 65% |
| Total Fat 9.44g | 12% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 15mg | 5% |
| Sodium 440mg | 18% |
| Potassium 271mg | 8% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.41g | 2% |
| Protein 2.24g | 4% |
