Prep Time
6 Mins
Cook Time
11 Mins
Yield
Makes 4 servings

Try Tuscan pork chops for a rustic Italian-inspired dish that's totally impressive yet ready in a flash.

How to Make It

Step 1

Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

*1 tablespoon bottled minced garlic may be substituted.

Ratings & Reviews

CindyB2012's Review

jennofheart123
May 23, 2012
N/A

beachwriter's Review

beachwriter
September 30, 2011
These are simply THE.WORLD'S.BEST.PORK.CHOPS!!!! This recipe is easy and so yummy! As a single person, I like recipes that re-heat well for multiple meals, and this recipe fits the bill. This is definitely a keeper and I'll make it on a routine basis.

KristinNicole's Review

chefboyareV
September 09, 2010
I wanted to try something different so I opted to try this recipe. My boyfriend isn't a big fan of pork chops so I thought I would try something different. I followed the recipe adding a little more salt and a dash of paprika. I also didn't know what "seasoned pepper" was so I added black pepper instead. I had to keep it covered a little longer to make sure the pork chops where cooked right and it didn't look like the pictures, but all in all the dish came out great. The pork chops were cooked just right with the that balsamic tomato sauce which was just the right amount of sweet. I will definitely try this dish again. Very Delish! ****

aggiegirl96's Review

Becky
July 26, 2009
I would give this three stars because it is a middle of the road recipe. My husband rated it a 5.5 but I will not make it again. There are several better ways to make pork chops. The breading on the chops got to soft for me while it was simmering in the tomato mixture at the end. I liked the taste of the tomatoes but I would drain out the oil after I cooked the garlic. Just nothing to right home about.

beth5533's Review

loribrnrd
August 18, 2014
N/A

kgreenbe's Review

kgreenbe
June 08, 2011
It takes longer to cook than the recipe indicates. I used Lemon-Pepper because I didn't know what seasoned pepper was. I can follow recipes and this one was an easy one to prepare. I used more oil to fry the pork chops than the recipe called for. The sauce was great over Mexican rice as the side dish.

chefboyareV's Review

bookratt
July 04, 2013
I LOVED THIS RECIPE! I used apple cider vinegar instead of basalmic and I added a few more spice to my flour mix!! I was overall pleased. I will make this again!!

bookratt's Review

velda
June 06, 2014
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.

Becky54's Review

beth5533
April 28, 2012
The balsamic vinegar gives the dish a tart bite and the tomatoes give it a fresh take on the pork chops.

Tastes like something from a restaurant.

Ashley1
June 30, 2015
This was delicious! I skipped the flour to avoid those extra carbs and it was still superb. Juicy pork chops with a fresh new flavor. Also fast. Will be adding this to the rotation.