Sauteed Pork Chops

8 small pork chops (1/2 inch thick)
salt
black pepper, freshly ground
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
6 tablespoons plus 1 teaspoon dry white wine
2 tablespoons red wine vinegar
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon cornstarch
1 tablespoon prepared mustard, preferably Dijon

Season the chops with salt and pepper on both sides.

Heat the oil in a large, heavy skillet over high heat. The skillet should be large enough for the chops fit in one layer. (Don't be afraid of using high heat even without a non-stick skillet.

Add chops. Cook about 5 minutes until well browned on one side.

Turn the chops and cook the other side 5 to 6 minutes.

Remove the chops and reserve on a warm platter. Pour most of the fat out of the skillet. Add the onions and cook briefly, stirring. Add the 6 tablespoons of wine and the vinegar. Stir with a wire whisk or fork to deglaze the pan (dissolve the brown bits).

Add chicken broth and tomato paste. Stir. Cook about 5 minutes, then blend the remaining teaspoon of wine with the cornstarch and stir the mixture into the sauce.

Transfer the sauce to a saucepan. Add mustard and juices that have flowed out of the chops onto the platter. Add salt and pepper to taste.

Heat the sauce but don't boil it. Serve the chops with the sauce and some mashed or roasted potatoes.

Serves 4.

Courtesy of Virtuous Recipes.