Pork Chops (Sauce Piquante)

garnish with parsley chopped fine.

Fry your chops to a nice brown on both sides; take them out and put them in a saucepan, keeping in a warm place on back of stove. Fry some onions, cutting them in round slices in the same pan. Put the onions with the chops, adding salt, pepper, sage, thyme, one bay leaf, one clove of garlic cut fine and some broth; if none at hand use boiling water and about two spoons of strong vinegar. If vinegar is not relished pour in a glass of white wine. Let it cook very slowly for one hour. Dish up; garnish with parsley chopped fine. Serve hot.