Instructions: In heavy skillet, heat butter. Add chops and cook, turning once, for 20 minutes, or until chops are browned and thoroughly cooked through. Remove chops to heated serving dish and keep warm. Pour fat off skillet, leaving about 1 teaspoon of fat. Add onions to skillet and cook, stirring constantly, for 2 minutes, or until onions are golden. Add vinegar and continue cooking for 2 minutes more, or until liquid is reduced to approximately 1 tablespoon. Add "Sauce Piquante." Bring to boil, stirring constantly, and then simmer for 2 minutes. Pour sauce over chops. Serve hot.

Suggested Wine: A chilled dry white wine: Pouilly-Fuisse; etc.

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