Simon Rimmer served up tasty Pork Chops with Red Wine Vinegar and Capers on Sunday Brunch.

The ingredients are: 2 x 25mm thick pork chops, full fat on, snipped along the edge, Salt and pepper, 12g sugar, 75ml olive oil, 1 thinly sliced red onion, 4 cloves sliced garlic, 150ml red wine vinegar, 5 sprigs rosemary, 50g capers, 50g butter, Approx. 120ml water, 12 cooked new spuds, sliced into thick rounds and 24 blanched fine beans.

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