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.