Tangy pork chops by WFF

[beemaster]

2 large or 4 small thick-cut, bone-in pork chops
1 clove garlic
2 tbsp capers
4 tbsp dijon mustard
1 tbsp balsamic vinegar
4 tbsp vegetable oil
1/2 c full-bodied red wine

Add oil to a cold pan, then place over medium heat.  Mince the garlic and toss it in the oil until it starts to brown.  Increase heat to high.  Sear pork chops in the oil and brown well on both sides.  Reduce heat to medium.  Add mustard, capers, and vinegar.  Cover tightly and cook for 15 minutes.  Remove chops.  Place on a bed of steamed white rice.  Drain most of the oil from the skillet, making sure not to loose any solids.  Deglaze with the wine then reduce by half.  Drizzle sauce over chops and rice.  Goes well with an old merlot or a crisp, dry pale ale.