Pork Chops Ala Tuscan

 

1/4

cup Gold Medal® all-purpose flour

1

teaspoon salt

1/2

teaspoon black pepper

1

egg

4

boneless pork chops, 1 inch thick (about 1 3/4 lb)

2

tablespoons olive oil

2

teaspoons finely chopped garlic

1

can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1/3

cup chicken broth

1/4

cup balsamic vinegar

2

tablespoons thinly sliced fresh basil leaves

1

tablespoon capers

• 1 In shallow dish, mix flour, salt and pepper. In another shallow dish, beat egg with fork. Dip pork chops into egg, then coat with flour mixture.
• 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 2 to 3 minutes on each side or until golden brown. Remove pork from skillet; set aside.
• 3 Place garlic in skillet; cook 1 minute, stirring constantly. Stir in tomatoes, broth, vinegar, basil and capers. Return pork chops to skillet. Bring to a boil. Reduce heat to medium-low. Cover; simmer 13 to 15 minutes or until pork is no longer pink and thermometer inserted in center reads 160°F.
• 4 To serve, spoon tomato mixture over pork chops.