Pork Chops with Vinegar

Step 1
Pound pork chops to a thickness of 1/4 inch.

Step 2
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chops and cook until browned, 2 to 3 minutes per side. Drain fat.

Step 3
Add vinegar, water, salt, and pepper to the skillet; bring to a simmer. Reduce the heat to medium-low, cover, and cook until chops are tender, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a platter and keep warm; leave juices simmering in the skillet.

Step 4
Mash anchovy fillets in a small bowl with 2 teaspoons softened butter and flour until a paste forms. Whisk paste into simmering cooking juices; cook and stir until liquid has thickened and flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.