Pork Chops Romano

• 1 tablespoon all-purpose flour
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
• 6 (1/4 lb) boneless pork loin chops (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 14 lb cooked ham (6 thin slices)
• 14 lb swiss cheese (6 thin slicesd)

1. In a measuring cup, with a fork, mix flour, vinegar, and 3/4 cup water until smooth; set aside.
2. Place pork chops between two sheets of plastic wrap.
3. With a meat mallet, pound each chop into 1/4 inch thick cutlet.
4. In a 12 inch skillet over medium high heat, in hot oil, cook cutlets until browned on both sides and pork just loses its pink color throughout, about 4 minutes.
5. Remove cutlets to plate.
6. Into drippings, stir vinegar mixture; cook over medium heat, stirring, until sauce boils and thickens slightly.
7. Top each cutlet with a slice of ham and cheese.
8. Return cutlets to skillet; cover and simmer until cheese just melts.

flour, balsamic vinegar, pork loin chops, olive oil, ham, swiss cheese

Taken from www.food.com/recipe/pork-chops-romano-324571 (may not work)