Vinegar Pork
1/2 c. Flour
1 t. Salt
1/2 t. Black Pepper
6 Pork Chops, 1/4" thick, well trimmed
3 T. Olive Oil
3 T. Butter or Margarine
3 cloves Garlic, split in half
1/2 large yellow onion, thinly sliced
2 large red and 1 large green bell peppers, washed, dried, cored and thinly sliced
1/2 c. pitted black olives, well drained and thinly sliced
1/2 c. white wine vinegar
1 T. sugar
Salt and pepper the chops, then dredge in flour and shake off excess. In a large saute pan, heat oil and butter. Saute garlic until golden brown; discard. Saute chops until browned on both sides. Remove and set aside.
Discard all but 2T of pan drippings. Saute onion and peppers over medium heat, stirring constantly, until crisp-tender when tested with a fork. Set vegetables aside and remove pan from heat. Return chops to pan, arrange vegetables over the top and sprinkle with olives.
In a small bowl, combine vinegar and sugar. Using a finger, stir together until sugar is completely dissolved. Spoon vinegar mix onto vegetable mixture in pan. Cover pan and turn heat to low. Simmer, basting frequently with pan juices until chops are extremely tender, about 15 minutes.