Pork chops w/capers

4 servings

Ingredients

Quantity Ingredient
4½ pounds Pork chops
Pepper freshly ground
1 teaspoon Vegetable oil
⅓ cup Capers, drained
¾ cup Onions, chopped
2 teaspoons Garlic, chopped
2 tablespoons White wine vinegar
¾ cup Chicken stock
½ cup Tomato, diced
1 tablespoon Dijon mustard
1 tablespoon Parsley leaves chopped

Directions

Sprinkle the chops with pepper. Heat the oil in a nonstick frying pan. When the oil is very hot, put the chops in it. Brown them well on each side, about 5 minutes a side. Lower the heat. Let the chops cook through, about another 20 minutes. Turn the chops frequently as they cook. Remove the chops to a warm platter. Cover them to keep them warm. Discard all the fat in the pan. Add the capers to the pan.

Saute briefly. Add the onion. Saute the onions. Stir the capers and onions together. Brown slightly. Add the garlic. Saute briefly. Add the vinegar. Stir to dissolve any meat particles in the pan. Add the stock and tomato and any liquid accumulated around the chops. Allow the sauce to boil vigorously until most of the moisture has evaporated. Stir in the mustard. Pour the mixture over the chops immediately. Garnish with the chopped parsley.

From: Joel Ehrlich

Submitted By JIM WELLER On 07-25-95

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