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Ingredientes
- 1 kg pork chops salt, pepper
- 1 tsp vegetable oil
- 1/3 c. capers
- 3/4 c. onions, medium
- 1 tsp garlic, crushed
- 2 Tbsp. white wine vinegar
- 3/4 c. chicken stock
- 1/2 c. tomatoes
- 1 Tbsp. mustard, whole grain
- 1/4 c. cream
- 1 Tbsp. parsley, minced
Direcciones
- Dice onions and tomatoes.
- Sprinkle the chops with pepper. Heat the oil in a nonstick frying pan. When the oil is very warm, put the chops in it and brown them well on each side, about 5 min a side. Lower the heat and let the chops cook through, about another 10 min. Turn the chops frequently as they cook.
- Remove the chops to a hot platter and cover them to keep them hot.
- Throw away all the fat in the pan. Add in the capers to the pan. Saute/fry briefly. Add in the onion and saute/fry. Stir the capers and onions together. Brown slightly. Add in the garlic. Saute/fry briefly. Add in the vinegar and stir to dissolve any meat particles in the pan. Add in the stock and tomato and any liquid accumulated around the chops. Allow the sauce to boil vigorously till reduced by half. Stir in the cream and mustard, thicken slightly if you like and pour the sauce over the pork immediately.
- Garnish with the minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 64 | |
| Calories from Fat 38 | 59% |
| Total Fat 4.39g | 5% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 10mg | 3% |
| Sodium 462mg | 19% |
| Potassium 153mg | 4% |
| Total Carbs 4.95g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.7g | 1% |
| Protein 1.8g | 3% |
