(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.