Col. Mustard's Italian Pork Chops
4 Pork Chops
Garlic Salt and Salt and Pepper
Flour, for dredging
2 T Butter
1 Vidalia Onion, slivered
1 Cup Red Wine, Merlot or Cabernet
1 Cup Beef Broth
1 Heaping T, mustard
2-3 t capers
Melt 2 T of butter in a large frying pan on Medium/High heat. Slice the onion and saute' until clear. Season pork chops and dredge in flour. Place pork chops in pan with onions and let brown on both sides then reduce with 1 cup of red wine. After this has cooked down stir in beef broth and mustard. This should thicken into a gravy. Continue cooking until pork chops are done. Right before serving put capers on top.
This is a family favorite that we have to have at least twice a month.