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| What You Need: |
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6 pork chops (about 2 pounds)
1 can (10¾ ounces) condensed tomato soup
½ cup Chablis or other dry white wine
½ cup chopped onion
1 medium clove garlic, minced
¼ teaspoon thyme leaves, crushed
¼ cup sliced dill pickle
2 tablespoons chopped parsley
1 tablespoon chopped capers (for garnish)
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| How To Cook: |
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1. Brown chops (use shortening if necessary) in skillet; pour off fat.
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2. Add soup, wine, onion, garlic and thyme; cover and cook over low heat 30 minutes, or until done, stirring occasionally.
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3. Uncover; add remaining ingredients.
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4. Cook to desired consistency.
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5. Garnish with capers.
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