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
1 tablespoon minced garlic
1/3 cup balsamic vinegar
1/3 cup chicken broth
1 14oz can diced tomatoes with Italian herbs
2 tablespoons pitted green olives, minced
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 2 - 3 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 olives.
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.
Adapted from Southern Living