Ingredients Jump to Instructions ↓

  1. 1 tablespoon all-purpose flour

  2. 1/2 teaspoon salt

  3. dash pepper

  4. 4 to 6pork cutlets or thin boneless chops, about 1 pound

  5. 2 tablespoons vegetable oil

  6. 1 tablespoon butter

  7. 1 small onion, thinly sliced

  8. 8 ounces sliced mushrooms

  9. 1 clove garlic, minced

  10. 1 can (15 ounces) tomatoes, cut up

  11. 1/2 cup chicken broth

  12. 1 teaspoon dried parsley

  13. 1 tablespoon capers, drained

  14. hot cooked pasta or rice

Instructions Jump to Ingredients ↑

  1. If using boneless pork chips, trim excess fat. Put the chops between sheets of plastic wrap and pound gently until about 1/4-inch thick.

  2. Combine flour, salt and pepper in a bowl; dredge pork with flour mixture. In a medium skillet over medium heat, brown the cutlets in the vegetable oil. Remove meat; add butter, onion, and mushrooms to skillet and cook until tender.

  3. Add garlic, cooked pork cutlets, tomatoes, chicken broth, parsley, and capers. Simmer, uncovered, for 5 minutes. Cover and simmer for 15 to 20 minutes longer, or until the pork is tender. Arrange pork over hot buttered pasta and top with sauce.

  4. Serves 4.

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