Instructions: Mix together capers, olives, tomatoes, anchovies and lemon juice. Add garlic, all but 1 tablespoon of olive oil, parsley, salt and pepper.

Heat remaining oil in a flameproof casserole dish. Add chops and cook 10 minutes on each side, until cooked through.

Pour tomato mixture over chops and bring to a boil. Simmer 5 minutes. Garnish with basil sprigs and serve.

Serves 4

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