Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 lb Pork chops
2 tb White wine vinegar
Pepper freshly ground
3/4 c Chicken stock
1 t Vegetable oil
1/2 c Tomato (ripe, diced)
1/3 c Capers, drained
1 tb Dijon mustard
3/4 c Onions, chopped
1 tb Parsley leaves chopped
2 ts Garlic, chopped
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.
