2 tablespoons of oil 4 boneless pork chops (about an inch thick and sprinkled with 1/2 teaspoon salt) 1 tablespoon flour 1/4 teaspoon black pepper 1/2 cup cider 1/4 cup water 1 teaspoon capers 1 clove of garlic 1 sprig of rosemary.

Step 1 Brown the pork cutlets on each side in a very little dripping or pork fat. Take them out, and add to the fat in the pan a tablespoon of flour; let this turn golden, and when it is smooth add a wineglass of dry cider, half as much water, and cook it 2 or 3 minutes.

Step 2 Put the cutlets back in the sauce, seasoned with salt, ground black pepper, a crushed clove of garlic, and a whole sprig of rosemary, which can be removed later. Cover the pan and put it in a very slow oven for 30 minutes. Five minutes before serving add a few capers to the sauce.

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