|Salt and pepper|
|2 tablespoons||Spanish olive oil|
|⅓ cup||Dry white wine|
|1 pounds||Vine-ripened tomatoes,|
|Peeled, seede, and chopped|
|½ cup||Spanish olives, seeded and|
Season chops with salt and pepper; dredge with flour.Heat oil in heavy skillet until light haze forms. Add chops and cook 2 to 6 minutes on each side.Transfer to heated platter. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper. Spoon over chops.
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