INGREDIENTS

INSTRUCTIONS

In a small bowl combine half the garlic, half the thyme, half the
sage, salt and pepper to taste.  Rub the mixture on to the chops and
chill, covered, 30 minutes, or  overnight.  Dredge the chops in the
flour, shaking off excess. In a large  skillet, heat the olive oil over
moderately high heat. Add the chops  and cook them from 1 to 2 minutes
on each side or until brown. Drain  fat and transfer the chops to a
platter.  Add the butter to the skillet and heat it until melted. Add
the onion  and remaining garlic and herbs and cook the mixture,
stirring for 2  minutes or until softened. Add the wine and reduce it
by half. Add  the beef broth and tomato paste and stir the sauce until
it is well  combined.  Return the chops to the skillet and simmer,
covered for 10 minutes or  until tender. Transfer the chops to a
platter, add the olives, capers  and mustard and simmer for 1 to 2
minutes. Stir in parsley. Pour  juices from pork platter back into the
skillet, stir to combine and  spoon sauce over the chops.  Yield: 4
servings  Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC format  by Gail Shermeyer, 4paws@netrax.net  Recipe by: PASTA MONDAY
TO FRIDAY SHOW #PS6552  Posted to MC-Recipe Digest V1 #495 by
4paws@netrax.net  (Shermeyer-Gail) on Mar 02, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 466
Calories From Fat: 238
Total Fat: 26.7g
Cholesterol: 64.5mg
Sodium: 885.2mg
Potassium: 612.2mg
Carbohydrates: 26.8g
Fiber: 2.1g
Sugar: 9.6g
Protein: 24.7g