A delightful twist on classic pork chops, featuring a flavorful herb crust and a tangy tomato-caper sauce.
Mix the flour, salt, and pepper in a shallow dish.
Ensure the mixture is well combined for even seasoning.
Dredge the pork chops in the flour mixture, coating evenly.
Shake off excess flour to avoid clumping.
Heat the olive oil in a skillet over medium-high heat.
Ensure the oil is hot before adding the pork chops to achieve a good sear.
Cook the pork chops for 2-3 minutes on each side until golden brown.
Avoid overcrowding the skillet for even cooking.
Remove the pork chops from the skillet and set aside.
Place the chops on a plate to catch any juices.
Add the garlic to the skillet and sauté for 1 minute.
Stir constantly to prevent burning.
Add the tomatoes and capers to the skillet, stirring to combine.
Crush the tomatoes slightly for a thicker sauce.
Return the pork chops to the skillet and simmer for 4-5 minutes.
Cover the skillet to retain moisture.
Serve the pork chops topped with the tomato-caper sauce and garnish with parsley.
Chop the parsley finely for a fresh garnish.
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