Oven Braised Pork with Sour Cream
Ingredients
- 2 bone-in pork shoulder blade steaks about 1-1/2 pounds
- salt and black pepper
- 4 tablespoons oil
- 1 large onion sliced
- 1 teaspoon chopped garlic
- 2 cups pork broth or chicken broth
- 1 tablespoon Dijon mustard
- 3 tablespoons small capers
- 3 tablespoons cornstarch
- 1/2 cup cold water
- 1/8 teaspoon kitchen bouquet optional
- 1/2 cup sour cream
- cooked noodles for serving
Instructions
- Preheat the oven to 375F.
- Season pork steaks with salt and pepper and brown in a braiser with the oil, onion and garlic.
- Whisk the Dijon mustard into the broth and add to the braiser.
- Cover and bake for one hour.
- Lift out the pork and onions to a plate and keep warm.
- Whisk the cornstarch into the cold water and add to the liquid in the braiser and heat, stirring, until thickened.
- Stir in the capers, kitchen bouquet and sour cream.
- Serve sauce over the pork steaks with cooked noodles if desired.
Notes
From the kitchen of palatablepastime.com
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