1

Heat butter in large skillet. Fry chops in butter for about 5 minutes, browning both sides. Remove from pan and set aside.

2

Stir flour into the pan juices and cook for 2-3 minutes. Stir in the broth and sherry, and then add capers salt, pepper and sugar. Bring slowly to a boil, stirring continuously. Reduce heat until the sauce is at its simmering point.

3

Place chops back into the pan. Cover with a lid and simmer for about 15 minutes.

4

Serve chops drizzled with sauce.