I used balsamic vinegar and the tomatoes turned very dark brown. Also, the dredged flour mixture, after cooking the chops and putting them in with the tomato-vinegar-garlic mixture with a cover on the pan, mostly steamed or cooked right off the chops. So, my first attempt at this dish did not look anything like the highly styled photo shown, but these were fairly fast to make using common ingredients I always keep on hand, and they tasted very good.
Tuscan Pork Chops
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- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon seasoned pepper
- 4 (1-inch-thick) boneless pork chops
- 1 tablespoon olive oil
- 3 to 4 garlic cloves, minced*
- 1/3 cup balsamic vinegar
- 1/3 cup chicken broth
- 3 plum tomatoes, seeded and diced
- 2 tablespoons capers
- Garnish: fresh parsley sprigs
- Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
- Cook pork chops in hot 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 sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.
- Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Garnish, if desired.
- *1 tablespoon bottled minced garlic may be substituted.
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