Pork Chops With Sherry Vinegar Sauce

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Wolfgang Puck


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4 center-cut pork chops, each 11/2 inches thick


Freshly ground black pepper

1 tablespoon peanut oil or mild-flavored vegetable oil

2 tablespoons unsalted butter

7 tablespoons sherry wine vinegar

3 tablespoons sherry

1 cup Brown Veal Stock (see "Soups & Stocks") or beef stock

1 tablespoon good-quality bottled barbecue sauce

1 1/2 tablespoons Dijon mustard

2 tablespoons peeled, seeded, and chopped tomatoes

1 teaspoon minced chives

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