Ingredients
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
Preparation
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.
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.
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.
To serve, spoon tomato mixture over pork chops.
