Tuscan Pork Chops

This recipe is straight from Southern Living.  No need to waste time.  It was absolutely delicious!!  Probably the best thing we have eaten in a while.    

Tuscan Pork Chops

1/4 c. all purpose flour

1 tsp. salt

3/4 tsp. pepper

4 boneless pork chops (I use bone-in and allow mine longer to cook)

1 Tbsp. olive oil

3-4 garlic cloves, minced

1/3 c. balsamic vinegar

1/3 c. chicken broth

3 plum tomatoes, seeded and diced (I used typical garden tomatoes and left seeds in)

2 Tbsp. capers (who has these on hand? - I left that out)

Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.  Cook pork chops in hot olive oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown.  Remove chops from skillet.

Add garlic to skillet, and saute 1 minute.  Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.

Return chops to skillet; bring sauce to a boil.  Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done.  (Again, I simmered longer to insure the chops were done...and they become more tender the longer they simmer.)  Serve with tomato mixture.