Pork Chops with Capers
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | pounds | pork chops |
|
| 2 | tablespoons | white wine vinegar |
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¾ | cup | chicken broth |
|
| 1 | teaspoon | vegetable oil |
|
| ½ | cup |
tomatoes
ripe, diced |
|
| ⅓ | cup |
capers
drained |
*
|
| 1 | tablespoon | dijon mustard |
|
| ¾ | cup |
onions
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | teaspoons |
garlic
chopped |
|
Directions
Sprinkle the chops with pepper. Heat the oil in a non-stick 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 the chops to a warm platter and cover them to keep them warm.
Discard all the fat in the pan.
Add the capers to the pan. Sauté briefly. Add the onion and sauté.
Stir the capers and onions together.
Brown slightly. Add the garlic.
Sauté 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.
Allow the sauce to boil vigorously until most of the moisture Stir in the mustard and pour the mixture over the sauce immediately. Garnish with the chopped parsley.
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