This Mediterranean-style dish is cooked on the stovetop in a single pan and creates a rich, tomato sauce.
- 1/4 cup white whole-wheat or all-purpose flour
- 1 teaspoon each coarse sea salt and freshly ground black pepper
- 6 pork chops, each about 1/2-inch thick
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/3 cup balsamic vinegar
- 1/3 cup chicken stock, homemade or low-sodium store-bought
- 1 28-ounce can diced tomatoes with its juice
- 4 tablespoons capers
Combine the flour, salt, and pepper in a pie plate. Heat a frying pan large enough to hold the chops (if necessary, you can cook the chops in batches). Once the pan is hot, add the olive oil and quickly coat both sides of each chop in the flour mixture, shake off any excess, and add to the pan. Sauté 5 minutes on each side or until browned.
Transfer the chops to a dish. Add the garlic to the pan and sauté slightly, then deglaze the pan with the vinegar. Add the tomatoes along with their juice, the broth, and the capers, and briefly bring to a boil.
Add back the chops, reduce the heat to a simmer, and cook until the chops are cooked through and register 145°F on an instant-read thermometer, about 10 minutes more.
Yields 6 servings.