Tuscan Pork Chops

• 4 whole Boneless Pork Chops - About 1" Thick
• 13 cups Flour
• 1/2 teaspoons Salt
• 1/4 teaspoons Coarse Black Pepper
• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 1/4 cups Balsamic Vinegar
• 13 cups Chicken Broth, Low-Sodium
• 14 ounces, weight Diced Tomatoes (drained)
• 6 ounces, weight Mushrooms, Sliced

1. Place flour, salt and pepper in a shallow dish, dredge pork chops in flour mixture.
2. Heat olive oil in a large skillet .
3. Cook pork chops over medium-high heat 1 to 2 minutes on each side or until golden brown.
4. Remove chops from skillet to a side dish, you will add these back later.
5. Add garlic to skillet, and saute 1 minute.
6. Add vinegar and broth, stirring to loosen particles from bottom of skillet.
7. Add tomatoes and mushrooms.
8. Bring to a boil and cook at a rolling boil for 2-3 minutes.
9. Return pork chops and any juices to skillet.
10. Turn your heat down to medium.
11. Baste chops with sauce and simmer about 5 minutes until pork is done.
12. Serve pork chops topped with tomatoes, mushrooms, and sauce.
13. Note: Would be great with 1 cup chopped zucchini added.
14. Adjust cooking time to accomodate the vegetable.

flour, salt, black pepper, olive oil, garlic, balsamic vinegar, chicken broth, tomatoes, weight mushrooms

Taken from tastykitchen.com/recipes/main-courses/tuscan-pork-chops/ (may not work)