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Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- 2 lb. shoulder pork chops, cut about 1/2-inch thick (cut large chops in half)
- 3/4 c. each: dry white wine and regular strength beef broth
- 2 Tbsp. capers, drained well
- 1/2 c. whipping cream
- 4 Tbsp. butter or margarine
Method
- Put pork chops in a wide frying pan over medium-high heat. Cover and cook for 5 minutes to draw out some of the juices, then uncover and cook over medium heat until juices evaporate and chops are well browned on all sides.
- Set chops aside.
