Piquant Pork Chops
|Pork loin chops||4|
|Parsley||1 Tablespoon, finely chopped|
|Chopped capers||2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1⁄2 Cup (8 tbs), drained|
Melt 1 tablespoon [15 ml.] of butter in a skillet that will snugly hold the four chops.
When the butter is hot, quickly brown the chops on both sides and sprinkle them with pepper.
Remove the chops from the skillet, pour out the fat, rinse the skillet and wipe it clean.
Add the remaining 2 tablespoons [30 ml.] of butter to the skillet and melt it.
Add the anchovy fillet and stir for a minute or so, until it has melted.
Stir in the wine, tomatoes, parsley, capers and basil.
Return the chops to the skillet, cover, and reduce the heat.
Simmer the meat and sauce for 30 minutes, turning the chops two or three times.
Place the chops on a serving dish and spoon the sauce liberally over each chop.