2 Pound, cut about 1/2 inch thick and large chops cut in half
Dry white wine
3⁄4 Cup (12 tbs)
3⁄4 Cup (12 tbs) (Regular Strength)
2 Tablespoon, drained well
1⁄2 Cup (8 tbs)
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.
Add wine and broth to pan and scrape bottom to loosen browned particles.
Stir in capers, then return chops to pan.
Bring to a boil; cover, reduce heat, and simmer until meat near bone is no longer pink when slashed (15 to 20 minutes).
Arrange chops on a rimmed platter; keep warm.
Boil juices in pan over high heat until reduced to 1/2 cup; stir in cream and boil until mixture is reduced to 1/2 cup.
Reduce heat to low or remove pan from heat; with a wire whisk, stir in butter, blending constantly to incorporate butter as it melts.
Spoon over chops.