Pork Chops With Caper Sauce

• 2 1/2 to 3 lb. thin pork chops
• 1 1/2 tsp. butter
• 1 1/2 tsp. oil
• 1/4 tsp. pepper
• 4 thin slices red onion
• 2 Tbsp. red wine or red wine vinegar
• 1 Tbsp. all-purpose flour
• 1/2 to 1 c. canned mushroom broth or beef broth
• 1/4 c. chopped, seeded tomato or 1 Tbsp. tomato paste
• 1 Tbsp. capers
• minced parsley (optional)

1. Trim fat from chops.
2. Heat butter and oil; brown chops well on each side.
3. Season with black pepper.
4. Remove chops; set aside. Add onion to skillet; cook for 2 to 3 minutes.
5. Add wine; bring to boil.
6. Simmer until almost evaporated.
7. Stir in flour; cook for 1 minute, stirring.
8. Slowly stir in broth until well combined.
9. Add tomato and capers.
10. Return chops to sauce, spooning sauce over them to coat well.
11. Cover; simmer for 30 minutes.
12. Serve with sauce.
13. Sprinkle with parsley, if desired.

thin pork chops, butter, oil, pepper, thin slices red onion, red wine, flour, mushroom broth, tomato, capers, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681931 (may not work)