Pork Chops with Piquante Sauce

Ingredients

• 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.