Recipes and Links

Tuscan Herb Pork Chops with Tomatoes and Capers

4 Servings


¼ cup all-purpose flour

1 tsp Italian Seasonings (I especially like McCormick’s Italian Spice Grinder)

Freshly ground black pepper

4 boneless pork chops (1 in thick)

3 Tbsp Flying Olive Tuscan Herb or Garlic Extra Virgin Olive Oil, divided

3 -4 cloves garlic, minced

13 cup Flying Olive 18 Yr Balsamic Vinegar

13 cup chicken broth, unsalted if you have it

3-4 Roma tomatoes, seeded and diced

2 Tbsp capers, drained

Chopped fresh parsley to garnish, optional


Combine the flour, Italian Seasoning, and pepper in a shallow dish. Brush pork chops with 2 Tbsp of Flying Olive Tuscan Herb or Garlic Extra Virgin Olive Oil. Dredge pork chops in flour mixture.

Heat a skillet to medium high heat. Cook the pork chops in the hot pan, 1 to 2 minutes on each side or until golden brown. Remove chops from skillet. Let pan cool slightly.

Add the garlic to the skillet, and sauté 1 minute until fragrant. The pan will be hot! Be sure the garlic doesn’t burn. Add the Flying Olive 18 Yr Balsamic Vinegar and chicken broth. Stir to loosen the particles from the bottom of the skillet; stir in the tomatoes and capers.

Return the pork chops to the skillet; bring the sauce to a boil. Cover, reduce heat, and simmer 4-5 minutes or until the pork is done. (Pork chops vary in thickness so be sure they don’t overcook!) Serve pork chops topped with the tomato mixture and a garnish of chopped parsley, if desired.

Submitted by Barb L.