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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."
Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)
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This dish makes for an alternative to the standard fried pork chop. Even if you've never tried capers and think you won't like them, this sauce makes a great accompaniment to the flavor of the pork chops.

Preparation Time: 1 Hour and 30 Minutes    Serving Size: 4

  • 4 1–inch thick pork center loin chops
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup beef stock
  • 2 teaspoons Dijon mustard
  • 3 tablespoons capers
  • 1/4 cup water
  • 1/2 cup sour cream

Sprinkle chops with 2 tablespoons flour. In medium skillet brown chops in butter. Remove chops from skillet to a plate and set aside. Season with salt and pepper. Pour off drippings from skillet; add stock, mustard, capers and stir. Add chops back to skillet; cover and simmer 45 minutes to 1 hour. Remove chops from skillet to serving plate. Stir sour cream into skillet and just heat through. Serve sauce over chops.


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