1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
4 boneless pork chops
1 tablespoon olive oil
3 to 4 cloves garlic, minced
1/2 cup chicken broth
1/3 cup balsamic vinegar
1 tablespoon light brown sugar
4 plum tomatoes, seeded and diced
2 tablespoons capers
DirectionsIn a shallow dish, combine flour, salt, and pepper; coat pork chops evenly on both sides with flour mixture.
In a large skillet over medium-high heat, heat oil until hot. Add chops and cook 2 to 3 minutes on each side, or until golden brown. Remove chops from skillet.
Add garlic to skillet and saute 1 minute. Add broth, vinegar, brown sugar, tomatoes, and capers; mix well.
Return chops to skillet; bring sauce to a boil. Reduce heat to low and simmer 4 to 5 minutes, or until chops are no longer pink in center. Serve sauce over chops.