4 pork chops or cutlets, cut 1/2 inch thick
Salt to taste
1 tbsp. flour
1/4 c. lard
1/3 c. water
1/2 tsp. caraway seeds
1 tbsp. capers

Pound meat and loosen partially from bone. Dust with salt and flour. Melt lard in an iron skillet and brown meat about 3 minutes on each side. Remove to a warm plate.

Skim off half of the lard, add water and caraway seeds to drippings, stir in well, bring to a boil, add capers and serve over meat. Serve with hard rolls or rye bread, and a green salad. Serves 2.