Season pork chops with salt and pepper. Dredge in flour.
Sear pork chops in olive oil in a large skillet over medium-high heat. Heat 1-2 minutes on each side, just until browned. Remove pork chops from skillet.
Add garlic to pan and sauté 1 minute. Add vinegar and broth, stirring to deglaze and loosen particles from bottom of pan. Stir in tomatoes and capers.
Return pork chops to pan. Bring sauce to a boil. Cover, reduce heat and simmer 4-5 minutes or until pork is done.
Originally Submitted
1/5/2013
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