Ingredients

• ¼ cup celery, chopped
• ½ cup onions, chopped
• 1 tablespoon garlic, minced
• ¼ teaspoon thyme
• 1 bay leaf
• 3 sprigs of fresh parsley
• ¼ cup dry white wine
• ¾ cup chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon Dijon mustard
• ½ cup sour cream
• ¼ cup capers, drained

Directions

• Directions
• 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 minutes.
• Scatter the carrots, celery, onion, garlic, thyme, bay leaf and parsley around the chops. Cover and cook 10 minutes.
• Blend the wine, chicken broth and tomato paste and add to the skillet. Cover closely and cook about 25 minutes longer, turning the chops once.
• 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.
• Pour the sauce into a saucepan and add the capers. Reheat gently without boiling. Spoon the sauce over the chops.