Pork With Capers And Sour Cream

• 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

1. Preheat oven to 160u0b0C.
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.

oil, pork chop, salt, onion, garlic, flour, chicken stock, white wine, sage, mustard, capers, salt, sugar, sour cream

Taken from www.food.com/recipe/pork-with-capers-and-sour-cream-113605 (may not work)