Italian Style pork chops

I had about half the bottle of wine left from last night, so I figured some additional Italian styling could be good. As it happened, I had thawed out some pork chops. So, I figured, well, how about some Italian style chops? And, thankfully, it worked. I started out browning off the chops. Then, sweated some onion and garlic, added drained whole tomatoes, then deglazed with some white wine. Added in the juice from the tomatoes, some caper berries, and tossed the chops back in to braise for a bit. Meanwhile, I cooked some orzo, and asparagus to accompany. Once the chops were cooked, I pulled them, and cooked down the cooking liquid to make a thick, dense sauce to go with the chops and orzo. In all, very yummy.

Also, a bit about butter. We'd recently bought some Tillamook butter from Village Corner through our wine program for $2.50/lb., which is competitive with store brand butter. I knew it was good, sweet, and tasty, but I didn't realize just how amazing until tongiht, when I used some of the other butter to season the asparagus. It tasted industrial, sharp, bitter, and thoroughly revolting after being used to the "good stuff". I'm hoping Dick has some more Tillamook at the good price, because I'm officially addicted.