Pork Chops with Vinegar

Ingredients

• 4 fillet anchovy chopped
• 2 teaspoons butter softened
• 3 tablespoons butter 
• 0.5 teaspoon flour all-purpose
• 36 ounce pork loin chops boneless
• 6 servings salt and pepper to taste
• 0.3 cup water 
• 0.8 cup citrus champagne vinegar 

Equipment

• frying pan
• whisk

Directions

1. Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side.
2. Drain fat.
3. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes.
4. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
5. Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour.
6. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes.
7. Pour sauce over pork chops to serve.