Pork Chops With Caper Sauce

• 4 lean center-cut pork chops, each 1 1/4 inches thick
• Salt and freshly ground pepper to taste
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onions
• 2 teaspoons finely chopped garlic
• 2 teaspoons red-wine vinegar
• 1 cup fresh or canned chicken broth
• 4 tablespoons drained capers
• 1 tablespoon Dijon mustard
• 1 tablespoon tomato paste
• 1 tablespoon finely chopped fresh sage or 2 teaspoons dried
• 1 tablespoon butter
• 4 tablespoons chopped parsley

1. Sprinkle the chops with salt and pepper.
2. In a skillet large enough to hold the chops in one layer, heat the vegetable oil.
3. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned.
4. Turn and cook another 7 minutes or until done.
5. Remove the chops, set aside and keep warm.
6. Pour off the excess fat from the skillet.
7. Add the onions and garlic.
8. Cook and stir until wilted.
9. Add the vinegar and reduce by half.
10. Add the chicken broth, capers, mustard, tomato paste and sage.
11. Cook and reduce by half.
12. Remove the skillet from the heat and add any juices that may have accumulated around the pork chops.
13. Swirl in the butter, check for seasoning.
14. To serve, spoon the sauce over the meat and sprinkle with parsley.

lean center, salt, vegetable oil, onions, garlic, redwine vinegar, chicken broth, capers, mustard, tomato paste, fresh sage, butter, parsley

Taken from cooking.nytimes.com/recipes/4267 (may not work)