25 g (1 oz) butter
4 pork chops
salt and pepper
4 pork chops
salt and pepper
Sauce
15 g (1/2 oz) butter
2 shallots, chopped
3 tsp capers, chopped
6 gherkins, chopped
1 tbsp plain flour
200 ml (7 fl oz) dry white wine
150 ml (1/4 pt) soured cream
2 tsp tarragon,
chopped, optional
2 shallots, chopped
3 tsp capers, chopped
6 gherkins, chopped
1 tbsp plain flour
200 ml (7 fl oz) dry white wine
150 ml (1/4 pt) soured cream
2 tsp tarragon,
chopped, optional
method
1. To make sauce, melt butter, add shallots and saute for 3 - 4 mins.
2. Stir in the capers and gherkins and cook for 2 - 3 mins.
3. Meanwhile, melt the butter for the chops in a frying pan.
4. Season chops and cook for 10 - 15 mins, or until the juices run clear. Turn over half way through cooking.
5. Stir the flour into the shallot mixture and cook stirring for 1 min. Gradually add the wine. Bring to the boil stirring continuously. Remove from heat and stir in the cream.
6. Pour sauce around chops in frying pan, to incorporate any juices. Serve sprinkled with tarragon if using.
Shallots are a type of small onion with a fairly strong flavour. If you can't find any use a small onion instead.
2. Stir in the capers and gherkins and cook for 2 - 3 mins.
3. Meanwhile, melt the butter for the chops in a frying pan.
4. Season chops and cook for 10 - 15 mins, or until the juices run clear. Turn over half way through cooking.
5. Stir the flour into the shallot mixture and cook stirring for 1 min. Gradually add the wine. Bring to the boil stirring continuously. Remove from heat and stir in the cream.
6. Pour sauce around chops in frying pan, to incorporate any juices. Serve sprinkled with tarragon if using.
Shallots are a type of small onion with a fairly strong flavour. If you can't find any use a small onion instead.
serving amount
serves 4
rate this recipe
9.7
out of 10
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more information
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