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