Soften half the butter or margarine and mix in the capers and sugar. Shape
into a roll and chill. Season the chops with salt and pepper. Heat the
remaining butter or margarine with the honey and vinegar until the fat
melts. Brush both sides of the chops with the glaze, then grill (broil)
them under a medium grill (broiler) for about 20 minutes, brushing
frequently with the glaze. Transfer the chops to a warm serving plate and
top with the chilled piquant butter. Serve with boiled rice and carrots.