• 1 lb. pork fillet, cut into thin slices
• flour seasoned with pepper for dredging
• 2 tbsp. butter
• 2 tbsp. olive oil

Caper Sauce:

• 2 tbsp. olive oil

• 1/4 c. butter
• 1/2 small onion, very finely chopped
• 1 anchovy fillet, rinsed and chopped
• 1 tbsp. flour
• 2 tbsp. capers, rinsed
• 1 tbsp. finely chopped fresh parsley
• 4 tbsp. wine vinegar
• 4 tbsp. water
• 4 tbsp. balsamic vinegar

Make the sauce by heating the oil and 2 tbsp. of butter in a small saucepan (not aluminum). Slowly cook the onion in the butter. When it is soft, add the anchovy, mashing it into the onion with a wooden spoon.

Stir in the flour and when it is well mixed, the capers and parsley. Add the white wine vinegar and water stirring over low heat to thicken the sauce. Just before serving, stir in another 2 tbsp. of butter and the balsamic vinegar.

Meanwhile, flatten the pork fillets with a meat pounder until thin. Dredge lightly in the seasoned flour shaking off any excess.

Heat 2 tbsp. of butter and the oil in a large frying pan and when hot, add the pork slices in one layer. Brown the meat on both sides cooking it for about 5 - 6 minutes. Remove to a heated serving dish and repeat with the remaining pork slices. Serve hot with the sauce.

• 3 tbsp. dried porcini mushrooms, soakee in 1 c. warm water and drained (reserve the soaking water for later)
• 1/3 c. butter
• 2 garlic cloves, peeled and crushed
• 11 oz. fresh mushrooms, thinly sliced
• salt and pepper to taste

• 1 tbsp. olive oil
• 4 pork chops, trimmed of excess fat
• 1/2 tsp. fresh thyme leaves, or 1/4 tsp. dried thyme
• 1/2 c. dry white wine
• 1/3 c. single cream

Filter the mushroom soaking water through a layer of paper towels and reserve. Melt 2/3's of the butter in a large frying pan. Add the garlic. When the foam subsides, stir in all the mushrooms. Season and cook over moderate heat until the mushrooms give up their liquid, 8 - 10 minutes.

Remove the mushrooms to a side dish. Add the remaining butter and the oil to the frying pan. When hot, add the pork in one layer and sprinkle with thyme. Cook over moderate to high heat for about 3 minutes per side to seal. Reduce the heat and cook for 15 - 20 minutes more. Remove to a warmed plate.

Spoon off any fat in the pan. Pour in the wine and the mushroom water. Cook over high heat until reduced by about half, stirring to scrape up the residues at the bottom. Add the mushrooms and the cream, and cook for about 4 - 5 more minutes. Serve the sauce poured over the chops.

This recipe is a favourite and comes from my mom.

• 1 c. ketchup
• 1/2 c. chili sauce
• 1 tbsp. butter

• 3 tbsp. minced onion
• 2 tsp. dry mustard
• 1 tsp. soya sauce
• 1 tsp. Worcestershire sauce
• 1/2 tsp. lemon juice
• salt and pepper to taste.

Put the above ingredients into a medium sized saucepan and cook on low heat until very hot.

While the sauce is cooking, boil the ribs for about 10 minutes. Drain the water, and pat ribs to dry. Put the ribs onto a large baking sheet.

Brush liberally with sauce and bake in a 350F oven for about 1 hour, basting regularly with sauce.

• 1/2 lb. medium sized mushrooms
• 1/3 c. chopped onion
• 1/3 c. chopped celery
• 1/2 c. butter
• 1 c. bread crumbs
• 1/4 tsp. sage

• 1/2 c. chopped parsley
• 4 double centre loin pork chops with pockets
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. dry white wine

Slice mushrooms thin. Saute with onion and celery in 1/4 c. butter until tender - about 3 minutes. Add bread crumbs, sage and parsley. Sprinkle pork chops inside and out with salt and pepper. Stuff pork chop pockets with mixture. Secure openings with toothpicks.

Wipe out pan and brown chops on both sides in remaining 1/4 c. butter in same pan. Move the chops into a baking dish and pour wine around then. Cover. Bake at 350F for about 1 hour until chops are tender.

• 3 lb. pork ribs, cut into 2" pieces
• Flour for dredging

Marinade:

• 3 tbsp. soya sauce
• 1/4 c. sherry

• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. Ac'cent
• 1 egg
• 1 clove garlic, crushed
• 1 slice fresh ginger, crushed
• 2 heaping tbsp. cornstarch

Marinate ribs for 2 hours in the fridge ( best marinated overnight). Drain off marinade and shake the ribs in flour. Deep-fry for approximately 12 minutes. (Can be frozen, then warmed under broiler.)