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

g

jennofheart123
December 16, 2015
V

Not Great....

beachwriter
October 13, 2015
The bread on the pork chops ends up being to soft... the vinegar is a little bit too much for the recipe.. the capers are just like olives very bitter and sour. Definitely would not make this recipe again... I think you should deep fry a pork chop first and make the sauce separate. After your sauce is done with less vinegar and less capers then you should add it on top as a garnish for your pork chops...

Absolutely delicious

chefboyareV
July 09, 2015
I will be making this again. I added a little basil to the flour mixture. I also fried the porks chops a little longer then it says and I simmered everything for 15 minutes instead of the 5 minutes. For side dishes I made roasted asparagus and Pasta with pesto sauce.  

Tastes like something from a restaurant.

Becky54
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.

beth5533's Review

loribrnrd
August 18, 2014
N/A

bookratt's Review

kgreenbe
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.

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!!

CindyB2012's Review

velda
May 23, 2012
N/A

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.

beachwriter's Review

Ashley1
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.