(Serve with Dinner Rolls and Asparagus)
| 1/4 Cup Flour | 1/3 Cup Balsamic Vinegar |
| 1 tsp Salt | 1/3 Cup Chicken Broth |
| 3/4 tsp Pepper | 3 Roma Tomatoes, diced |
| 4 Boneless Pork Chops | 2 Tbsp Capers |
| 1 Tbsp Olive Oil | Fresh Parsley |
| 1 Tbsp Minced Garlic |
1- Combine flour, salt and pepper. Dredge pork chops in flour mixture until coated.
2- Cook pork chops in hot oil over medium-high heat for 2 minutes per side, or until brown; remove from skillet.
3- Add garlic to skillet and saute for 1 minute. Add vinegar and chicken broth stirring to loosen pork particles from the bottom; gently stir in tomatoes and capers.
4- Return pork chops to skillet and bring sauce to a boil. Cover and simmer 5-7 minutes or until pork is cooked through. Garnish with parsley.
