Mediterranean Pork Chops

• boneless pork chops↗4
• flour↗1⁄4 cup
• olive oil↗1⁄4 cup
• onions, sliced↗1 1⁄2 cups
• golden raisin↗1 cup
• chopped garlic2 tablespoons
• dry marsala↗1⁄2 cup
• roma tomatoes, seeded and chopped↗1 1⁄2 cups
• chicken broth↗1 cup
• white wine vinegar↗1⁄4 cup
• sugar↗2 tablespoons
• dried oregano↗2 teaspoons
• pimento stuffed olive↗1⁄2 cup
• capers, drained and crushed↗2 tablespoons
• fresh parsley, chopped↗2 tablespoons
• tablespoons lemon zest↗2

Step-by-step instructions

1. 1

   Season chops with salt and pepper; dust with flour.

2. 2

   Heat oil in a saute pan on med high heat.

3. 3

   Add the chops and saute until browned on both sides, about 5 minutes; remove from pan.

4. 4

   Add onions and saute for 3 minutes; stir in raisins and garlic, saute another minute.

5. 5

   Deglaze pan with the marsala, scraping up any browned bits from the bottom of the pan.

6. 6

   Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil.

7. 7

   Return chops to the pan, cover and reduce heat to med low, simmer for 10 minutes.

8. 8

   Add olives and capers; simmer until heated through.

9. 9

   Perfect to serve with orzo -- garnish with parsley and lemon zest.