Ingredients Jump to Instructions ↓

  1. 1/2 lb Pork chops

  2. 2 tb White wine vinegar Pepper freshly ground

  3. 3/4 c Chicken stock

  4. 1 ts Vegetable oil

  5. 1/2 c Tomato (ripe, diced)

  6. 1/3 c Capers, drained

  7. 1 tb Dijon mustard

  8. 3/4 c Onions, chopped

  9. 1 tb Parsley leaves chopped

  10. 2 ts Garlic, chopped

Instructions Jump to Ingredients ↑

  1. Sprinkle the chops with pepper. Heat the oil in a nonstick frying pan. When the oil is very hot, put the chops in it and brown them well on each side, about 5 minutes a side. Lower the heat and let the chops cook throug about another 20 minutes. Turn the chops frequently as they cook. Remove t chops to a warm platter and cover them to keep them warm. Discard all the fat in the pan.

  2. Add the capers to the pan. Saute briefly. Add the onion and saute. Stir the capers and onions together. Brown slightly. Add the garlic. Saute briefly. Add the vinegar and stir to dissolve any meat particles in the pa Add the stock and tomato and any liquid accumulated around the chops.

  3. Allow the sauce to boil vigorously until most of the moisture has evaporated. Stir in the mustard and pour the mixture over the sauce immediately. Garnish with the chopped parsley. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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