| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Pork chops |
| 2 |
tb |
White wine vinegar |
|
|
Pepper freshly ground |
| 3/4 |
c |
Chicken stock |
| 1 |
ts |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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