Pan-grilled pork chops served with a pungent mustard pan sauce with capers.

Pork Chops with Capers

4 1/2 pounds pork chops
1/2 teaspoon ground pepper
1 teaspoon olive oil
5 tablespoons capers, chopped
3/4 cup onion, chopped
2 tablespoons garlic cloves, finely chopped
2 tablespoons white wine vinegar
3/4 cup chicken broth
1/2 cup seeded and chopped tomato
1 tablespoon prepared brown mustard
1 tablespoon chopped flat-leaf parsley

1. Sprinkle pork chops with pepper.
2. Heat oil in a skillet and when hot, brown the pork chops well, about 5 minutes each side. Reduce the heat and cook for another 20 minutes; turning frequently. Drain and remove to a warm platter; keep warm.
3. Add chopped capers to the skillet and saute briefly. Add chopped onion and brown slightly. Add chopped garlic cloves; saute briefly. Add white wine vinegar and stir well. Add chicken broth, chopped tomato, and any liquid accumulated around the pork chops. Boil the sauce vigorously until reduced and thickened, then add prepared brown mustard and chopped parsley. Serve over the pork chops.

Makes 10 servings.