Pork Chops With Capers

• 4 (1/2 lb.) pork chops
• pepper
• 3/4 c. chicken stock
• 1/2 c. tomato, diced
• 1 Tbsp. Dijon mustard
• 1 Tbsp. parsley
• 2 Tbsp. white wine vinegar
• 1 tsp. vegetable oil
• 1/3 c. capers, drained
• 3/4 c. onion, chopped
• 2 tsp. garlic, chopped

1. Sprinkle chops with pepper.
2. Heat oil in nonstick frying pan. When oil is very hot, put chops in and brown them well on each side, about 5 minutes a side.
3. Lower heat; let chops cook about 20 more minutes.
4. Turn chops frequently as they cook.
5. Remove chops to warm platter and cover.
6. Discard all fat in pan.
7. Add capers to pan and saute briefly.
8. Add onion and saute.
9. Stir onion and capers together and brown.
10. Add garlic and saute.
11. Add vinegar and stir to remove meat particles from pan.
12. Add stock, tomato and any liquid around chops.
13. Allow sauce to fully boil.
14. Stir in mustard and pour mixture over sauce.

pork chops, pepper, chicken stock, tomato, mustard, parsley, white wine vinegar, vegetable oil, capers, onion, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786396 (may not work)