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Pork Chops Piquante

4 Thick pork chops
2 tb Butter
1/2 c Finely chopped onions
1 1/2 c Tomato puree
1 c Dry white wine
1 pn Thyme
1/2 Bay leaf
Salt and pepper to taste
1/2 c Finely chopped parsely
2 Cloves garlic; minced
2 ts Grated lemon rind

Brown the pork chops on both sides in the butter in a skillet. Transfer chops to a platter and keep warm. Pour off most of the fat. To the fat remaining in the skillet add the onions and cook briefly, stirring until the onions are wilted. Add the tomato puree, wine, thyme, bay leaf, salt and pepper. Return the chops to the skillet and turn them in the sauce. Cover and cook for 1 hour, basting occasionally, until the chops are tender. Mix the parsley, garlic and lemon rind together and sprinkle over the chops.

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