Pork Cutlets With Caper Sauce

• 8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
• Salt and freshly ground pepper to taste
• 1 tablespoon vegetable or peanut oil
• 1/2 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 13 cup drained capers
• 1 tablespoon red-wine vinegar
• 1 tablespoon Dijon-style mustard
• 1/2 cup fresh or canned chicken broth
• 1 tablespoon tomato paste
• 2 tablespoons butter, optional
• 2 tablespoons finely chopped parsley

1. Sprinkle the cutlets with salt and pepper.
2. Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer.
3. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned.
4. Turn the slices and cook about 5 minutes more.
5. Reduce the heat and cook about 2 minutes, turning occasionally.
6. Transfer the meat to a warm serving dish.
7. Cover with foil and keep warm.
8. Pour off the fat from the skillet, then add the onion, garlic and capers.
9. Cook, stirring until the onion is lightly browned.
10. Add the vinegar, mustard, chicken broth and tomato paste.
11. Stir to dissolve the brown particles that cling to the bottom of the pan.
12. Cook until reduced to about 3/4 cup.
13. Add any juices that may have accumulated around the cutlets.
14. Add the butter, if desired.
15. Blend well.
16. Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.

pork loin cutlets, salt, vegetable, onion, garlic, capers, redwine vinegar, mustard, chicken broth, tomato paste, butter, parsley

Taken from cooking.nytimes.com/recipes/3962 (may not work)