Pork Chops With Caper Sauce - cooking recipe

Ingredients

2 lb. shoulder pork chops, cut about 1/2-inch thick (cut large chops in half)
3/4 c. each: dry white wine and regular strength beef broth
2 Tbsp. capers, drained well
1/2 c. whipping cream
4 Tbsp. butter or margarine

Preparation

Put pork chops in a wide frying pan over medium-high heat. Cover and cook for 5 minutes to draw out some of the juices, then uncover and cook over medium heat until juices evaporate and chops are well browned on all sides.
Set chops aside.