Monday, May 4, 2009

Tuscan Pork Chops

From the West End Community Church cookbook
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 3/4 tsp pepper
  • 4 (1 inch thick) pork chops
  • 1 Tbsp olive oil
  • 3-4 garlic cloves, minced
  • 1/3 cup balsamic vinegar
  • 1/3 cup chicken broth
  • 3 plum tomatoes, diced
  • 2 Tbsp capers

Combine first 3 ingredients. Coat chops. Cook chops in oil over medium-high until golden brown. Remove chops. Saute garlic in drippings 1 minute. Stir in vinegar, broth, tomatoes, and capers. Return pork chops to skillet. Bring to a boil. Cover, reduce heat, and simmer until chops are done. Serve with tomato mixture. This is great over rice.

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