Pork Chops with Caper Sauce

Ingredients

4 pork rib or loin chops, cut 1 inch thick
3 tablespoons flour
2 tablespoons Roberts Butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 beef bouillon cube
1/3 cup hot water
1/4 cup chopped onion
1 teaspoon prepared mustard
1 tablespoon capers
1/4 cup water
1/2 cup Roberts Sour Cream

Preparation

Dredge pork chops in 2 tablespoons flour; brown in butter. Pour off drippings and reserve. Season chops with salt and pepper. Dissolve bouillon cube in hot water; mix in chopped onion, prepared mustard and capers; pour over chops. Cover tightly and simmer 45 to 6O minutes, or until tender. Add remaining flour to reserved drippings; mix well. Stir in remaining water and cook, stirring constantly, until thickened. Fold in sour cream and cook until thoroughly heated. Pour sauce over pork chops just before serving.

Recipe Contributed By: Judy Bartels Lincoln, Nebraska

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.