| 1 | In large, heavy saute pan, heat butter and oil. |
| 2 | Add chops and brown over fairly high heat on both sides to seal in juices. |
| 3 | Reduce heat and cook uncovered to desired doneness (about 15 minutes). |
| 4 | Remove chops to heated platter; keep warm. |
| 5 | Remove excess fat from pan and place over medium-high heat. |
| 6 | Add beef stock to deglaze pan, scraping up any meat bits from bottom. |
| 7 | Cook 10 to 15 minutes to reduce until thickened. |
| 8 | Remove from heat (turning heat to low) and blend in sour cream. |
| 9 | Add any juices which may have accumulated around chops. |
| 10 | Return sauce to low heat - do not let boil. |
| 11 | Add caraway seed, salt and pepper. |
| 12 | Serve sauce over chops, sprinkled with chopped parsley. |
| 13 | Yield: 3 to 4 servings. |
| 14 | Good served with german spatzle |
