Pork Chops, With Green Peppercorn Sauce

• 4 pork chops
• Flour for dredging
• 1 tablespoon Hungarian paprika
• 1 tablespoon peanut or vegetable oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon thyme
• 1 cup dry white wine
• 1 tablespoon Dijon-type mustard
• 1 tablespoon green peppercorns
• Coarse salt and freshly ground pepper
• 1 tablespoon chopped parsley

1. Wipe the pork chops dry with paper towels.
2. Dredge them with flour, shaking off the excess, and sprinkle with paprika.
3. Heat the oil in a pan large enough to contain the pork chops comfortably.
4. Brown the chops on both sides.
5. Add the onion, garlic and white wine.
6. Bring to simmer, turn heat down, cover and cook slowly for about 30 minutes, or until the chops are pale whitish-pink in the center.
7. Be careful not to overcook them or they will become dry and tough.
8. Remove the chops to a heated serving platter.
9. Stir the mustard and peppercorns into the sauce.
10. Add salt and pepper to taste and spoon the sauce over the chops.
11. Sprinkle with parsley and serve.

pork chops, flour, paprika, peanut, onion, clove garlic, thyme, white wine, green peppercorns, salt, parsley

Taken from cooking.nytimes.com/recipes/6853 (may not work)