Dredge chops in 3 tablespoons ilour, and brown in butter.
Pour off butter, and season chops with salt and pepper.
Add beef stock, onion, mustard and capers to chops; cover tightly, and simmer 45-60 minutes or until done.
Remove chops to warm platter.
Blend remaining flour with water.
Add to drippings in pan and cook, stirring constantly, until thickened.
Fold in sour cream and cook until heated through.
Do not boil.