Schnitzel with Ham and Caper Sauce

Ingredients:

• 4 pork loin chops, about 1 inch thick, bone removed
• 2 Tbsp. lemon juice
• Salt and pepper
• 2 Tbsp. vegetable oil

Ham and Caper Sauce

• 1 Tbsp. fat
• 1 Tbsp. all-purpose flour
• 1 cup plain yogurt
• 4 oz. cooked ham, cut into julienne strips
• 1 or 2 medium dill pickles, cut into small cubes
• 1 Tbsp. capers

Directions:

Brush chops with lemon juice; season with salt and pepper. Let stand 5 to 10 minutes; pat dry. Brown in hot vegetable oil in large skillet. Reduce heat; cover. Cook until done (20 to 25 minutes). Remove to warm platter.

Drain all but 1 tablespoon of fat from skillet. Add flour to remaining fat; stir to form smooth paste. Add yogurt; stir to blend and pick up browned bits. Stir in ham, pickles, and capers. Heat until thickened; stir constantly. Spoon sauce over pork. Serve at once.

Source: Creative Cooking

By Raymonde G. from North Bay, Ontario