Kosher or sea salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 cup chicken stock
1/4 cup dried tomatoes, cut into thin strips
1/4 cup kalamata olives, pitted and halved
2 tablespoons capers
1 14-ounce jar whole artichoke hearts, rinsed, drained, and halved
3 to 4 cups hot cooked couscous or rice
Sprinkle pork chops with salt and pepper; dredge in flour and shake off excess. Set aside.
Heat olive oil in a large frying pan over medium-high heat. Add chops and cook 3 to 4 minutes on each side, or until browned. Remove chops; tent with foil to keep warm.
Add broth, tomatoes, olives, capers, and artichoke hearts to pan and bring to a boil. Reduce heat and simmer 5 minutes. Spoon over pork chops and hot cooked couscous or rice.
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