Pork Chops Romano

1. 1

   In a measuring cup, with a fork, mix flour, vinegar, and 3/4 cup water until smooth; set aside.

2. 2

   Place pork chops between two sheets of plastic wrap.

3. 3

   With a meat mallet, pound each chop into 1/4 inch thick cutlet.

4. 4

   In a 12 inch skillet over medium high heat, in hot oil, cook cutlets until browned on both sides and pork just loses its pink color throughout, about 4 minutes.

5. 5

   Remove cutlets to plate.

6. 6

   Into drippings, stir vinegar mixture; cook over medium heat, stirring, until sauce boils and thickens slightly.

7. 7

   Top each cutlet with a slice of ham and cheese.

8. 8

   Return cutlets to skillet; cover and simmer until cheese just melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.