Pork With Capers and Sour Cream

This casserole has a suble flavour and the meat is succulent. Enjoy this with some lemon flavoured rice.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 25  ml  oil
• 1  kg  pork chop
•  salt and black pepper
• 1  onion, finely chopped
• 2  cloves garlic, crushed
• 50  ml flour
• 250  ml  chicken stock
• 75  ml white wine
• 14  fresh sage leaves or 5  ml dried sage
• 5  ml mustard
• 10  ml capers, rinsed and chopped
• 2  ml salt
• 2  ml sugar
• 50  ml sour cream

Directions

1. Preheat oven to 160°C.
2. Heat oil and brown chops very lightly on both sides.
3. Place chops close together in a casserole dish in a single layer and season with salt and pepper.
4. Saute onion and garlic in pan drippings.
5. When softened, add flour and stir for 1 minute.
6. Slowly stir in stock and wine and allow to thicken (this will be very thick, but the juice from the meat will thin it down).
7. Add sage, mustard, capers, salt, sugar and sour cream.
8. Mix well and spread over the chops.
9. Cover and bake for 1 1/2 hours until meat is tender.
10. Check now and then and add a little water, if necessary.