Lucille's Pork Chop Charcuterie

3/4 t. salt

6 pork chops

1 small onion, finely chopped

garlic, finely chopped

4 T. catsup

1 1/2 T. capers

1/2 c. sliced black olives

1 c. water

Sprinkle salt in bottom of large skillet. Heat until salt starts dancing around. Place 2 chops in skillet. Fry until some of the fat is rendered from the chops. Add remaining chops. Brown on both sides. Remove from skillet when rich brown in color. Drain off all but 3 T. of fat. Toss onions and garlic in skillet. Cook several minutes until limp. Add remaining ingredients. Place chops in sauce. Cover. Cook very slowly for 25-30 minutes until meat is tender. Serve with rice and peas.