3 tablespoons olive oil
3 cloves garlic, peeled
3/4 cup all-purpose flour
Salt and freshly ground pepper
4 boneless pork chops, not more than 1 inch thick (about 1 pound total)
3 tablespoons capers
3 tablespoons chopped black olives
1/4 teaspoon crushed red pepper
1 15-ounce can crushed tomatoes
Heat oil in a wide, heavy skillet over medium-high heat. Add garlic and cook, stirring occasionally, until golden brown. Remove garlic and discard.
Combine flour, salt and pepper on a dinner plate. Dip pork chops in flour to coat. Add to skillet and brown on one side, 2 minutes or so. Turn the pork chops over and brown on the second side. Add the capers, olives and red pepper. Add tomatoes and bring to a boil, then reduce heat and simmer 5 minutes. Pork chops should be cooked through. (Cut into one to check.)
Serve with broccoli or asparagus and corkscrew or other stubby noodles.
Makes 4 servings.