Tuscan Pork Chops


•1/4 cup all-purpose flour
• 1 teaspoon salt
•3/4 teaspoon black pepper
• 4 boneless pork chops
• 1 tablespoon olive oil
• 3 to 4 cloves garlic, minced
•1/2 cup chicken broth
•1/3 cup balsamic vinegar
• 1 tablespoon light brown sugar
• 4 plum tomatoes, seeded and diced
• 2 tablespoons capers


•In a shallow dish, combine flour, salt, and pepper; coat pork chops evenly on both sides with flour mixture.

•In a large skillet over medium-high heat, heat oil until hot. Add chops and cook 2 to 3 minutes on each side, or until golden brown. Remove chops from skillet.

•Add garlic to skillet and saute 1 minute. Add broth, vinegar, brown sugar, tomatoes, and capers; mix well.

•Return chops to skillet; bring sauce to a boil. Reduce heat to low and simmer 4 to 5 minutes, or until chops are no longer pink in center. Serve sauce over chops.

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