Instructions

1. Melt the butter in a frying pan over medium heat.

2. Add the pork chops and brown them on both sides.

3. Transfer to an oven-safe braising pan.

4. Cook the onion and celery in the same frying pan over medium heat for 2 to 3 minutes, stirring frequently.

5. Add the wine and water and bring to a boil over high heat.

6. Pour the mixture over the pork chops and lightly season with salt.

7. Cover and place in a 300-degree oven for 1 1/2 to 2 hours, until the chops are tender when pierced with a fork.

8. Remove the chops, strain the pan juices with a wire strainer and combine them with Dijon mustard and capers. Simmer for 2 minutes, then pour over the chops.

9. Serve immediately.