Pork Chops With Caper Sauce - cooking recipe

Ingredients

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)

Preparation

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