The bread on the pork chops ends up being to soft... the vinegar is a little bit too much for the recipe.. the capers are just like olives very bitter and sour. Definitely would not make this recipe again... I think you should deep fry a pork chop first and make the sauce separate. After your sauce is done with less vinegar and less capers then you should add it on top as a garnish for your pork chops...
I will be making this again. I added a little basil to the flour mixture. I also fried the porks chops a little longer then it says and I simmered everything for 15 minutes instead of the 5 minutes. For side dishes I made roasted asparagus and Pasta with pesto sauce.
I used balsamic vinegar and the tomatoes turned very dark brown. Also, the dredged flour mixture, after cooking the chops and putting them in with the tomato-vinegar-garlic mixture with a cover on the pan, mostly steamed or cooked right off the chops. So, my first attempt at this dish did not look anything like the highly styled photo shown, but these were fairly fast to make using common ingredients I always keep on hand, and they tasted very good.
These are simply THE.WORLD'S.BEST.PORK.CHOPS!!!! This recipe is easy and so yummy! As a single person, I like recipes that re-heat well for multiple meals, and this recipe fits the bill. This is definitely a keeper and I'll make it on a routine basis.
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