Pork Chops Esterhazy, or Côtes de Porc Esterhazy
A relative made this for me long ago. It was delicious! Here is my adaptation of the classic dish:
Pork Chops Esterhazy, or Côtes de Porc Esterhazy
|
2 |
lb |
6 Center-Cut Loin Pork Chops |
|
2 |
tbsps. |
Vegetable Oil (corn or peanut oils are fine) |
|
1/3 |
cup |
Carrots, chopped |
|
1/3 |
cup |
Celery, chopped |
|
1/2 |
cup |
Onions, chopped |
|
1 |
tbsp |
Garlic, minced |
|
1/2 |
tsp |
Thyme |
|
1 |
one |
Bay leaf |
|
2-3 |
tbsps |
of Dried or Fresh Parsley |
|
3/4 |
cup |
Dry White Wine |
|
1/2 |
cup |
Chicken Broth |
|
2 |
tbsps |
Tomato Paste |
|
1 |
tsp |
Dijon Mustard |
|
3/4 |
cup |
Sour Cream |
|
1/4 |
cup |
Capers, drained |
Method :
- 1. Heat the oil in a large skillet large enough to hold the chops in one layer. Add the chops and cook until golden brown on both sides, about 5 min.
- 2. Scatter the carrots, celery, onion, garlic, thyme, bayleaf and parsley around the chops. Cover and cook 10 min.
- 3. Blend the wine, chicken broth and tomato paste and add to the skillet. Cover closely and cook about 25 min. longer, turning the chops once.
- 4. Remove the chops and keep hot.
- Add the mustard and sour cream to the skillet and stir. Bring just to a boil, but do not boil or the sour cream will curdle. Put the sauce through a fine sieve, pressing down with a wooden spoon to extract the liquid flavorings from the vegetables.
- 5. Pour the sauce into a saucepan and add the capers. Reheat gently without boiling.
- 6. Spoon the sauce over the chops.
- This is a wonderful dinner party dish. Serve with rice or noodles on the side.
