Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 lb Pork chops 1/3 c Capers, drained
2 tb White wine vinegar 1 tb Dijon mustard
Pepper freshly ground 3/4 c Onions, chopped
3/4 c Chicken stock 1 tb Parsley leaves chopped
1 ts Vegetable oil 2 ts Garlic, chopped
1/2 c Tomato (ripe, diced)

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.

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