4 (1/2 lb.) pork chops
Freshly ground pepper
1 tsp. vegetable oil
1/3 c. capers, drained
3/4 c. onions, chopped
2 tsp. garlic, chopped
2 tbsp. white wine vinegar
3/4 c. chicken stock
1/2 c. tomato, ripe, diced
1 tbsp. Dijon mustard
1 tbsp. parsley leaves, chopped

Sprinkle the chops with pepper. Heat the oil in a non-stick frying pan. When the oil is very hot, put the chops in it and brown them well on each side, about 5 minutes a side. Lower the heat and let the chops cook through, about another 20 minutes. Turn the chops frequently as they cook. Remove the chops to a warm platter and cover them to keep them warm. Discard all the fat in the pan.

Add the capers to the pan. Saute briefly. Add the onion and saute. Stir the capers and onions together. Brown slightly. Add the garlic. Saute briefly. Add the vinegar and stir to dissolve any meat particles in the pan. Add the stock and tomato and any liquid accumulated around the chops.

Allow the sauce to boil vigorously until most of the moisture has evaporated. Stir in the mustard and pour the mixture over the sauce immediately. Garnish with the chopped parsley. Serves 4.