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Pork Chops with Piquante Sauce
Cotelettes de Porc, Sauce Piquante
(Pork chops, onions, vinegar, pickles, Madeira)

In a heavy skillet brown 4 trimmed pork chops in butter on each
side. Add 3 coarsely chopped onions and salt and pepper, and cook
the onions and chops together until the onions are browned. Remove
the chops. Add 1 tablespoon of flour to the pan, blend it into
the juices and let this roux brown a little more. Stir in gradually
1 cup of water and add 1 teaspoon of vinegar and 2 or 3 small sliced
sour pickles. Simmer the sauce for a minute, return the chops to
the pan and simmer them 10 minutes longer over the lowest possible
flame. Add 1 Tablespoon of Madeira 2 or 3 minutes before serving.
Serves four.

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