Ingredients
4 pork chops/cutlets
green pepper
onion
garlic
white wine
red wine vinegar
chicken broth
tomato sauce
dijon mustard
olive oil
cumin
Preparation
VINEGAR PORK CHOPS
4 CHOPS (OR CUTLETS) OLIVE OIL SALT, PEPPER AND CUMIN
HEAT OIL IN HEAVY SKILLET (MEDIUM HIGH HEAT) SEASON CHOPS SAUTE 4-5 MINUTES A SIDES REMOVE CHOPS TO WARM PLATE IN OVEN
½ CUP ONION ½ CUP GREEN PEPPER CLOVE OR TWO OF GARLIC ½ CUP DRY WHITE WINE 2 TABLESPOONS RED VINEGAR ½ CUP CHICKEN BROTH 1 TABLESPOON TOMATO SAUCE 1 TABLESPOON DIJON MUSTARD
POUR OFF FAT FROM SKILLET ADD ONIONS, PEPPERS AND GARLIC - COOK BRIEFLY ADD WINE AND VINEGAR TO BOIL ADD CHICKEN BROTH AND TOMATO SAUCE, BOIL UNTIL REDUCED ADD MUSTARD STIR 1 MINUTE LOWER HEAT TO SIMMER AND ADD CHOPS COVER AND COOK ON LOW FOR 5 MINUTES, TURNING CHOPS
