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1
In a shallow bowl, combine flour, salt and pepper.
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2
Dredge chops in flour mixture and shake off excess (dredge just before sauteing or they will become gummy).
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3
In large saute pan, heat olive oil over over medium heat until haze forms, then add butter.
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4
Saute garlic until lightly golden; discard.
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5
Saute chops in two batches until lightly browned on both sides.
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6
Remove and set aside.
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7
Discard most of the pan drippins, leaving about 2 Tablespoons of reserved liquid.
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8
Saute onion and peppers over medium heat, stirring constantly and scraping up any browned fragments left in the bottom of the pan.
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9
Set vegetables aside and remove pan from heat.
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10
Return chops to pan in a slightly overlapping pattern add chicken broth and stir.
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11
Arrange vegetables over chops and sprinkle olives on top.
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12
In a small bowl, combine vinegar and sugar.
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13
Stir mixture together until sugar is completely dissolved (this is best done with your index finger so that you can feel when sugar is dissolved.)
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14
Spoon vinegar mixture on top of olive-vegetable mixture.
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15
Cover pan and turn heat to low.
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16
Simmer, basting frequently with pan juices, until chops are extremely tender when tested with the tip of a knife (about 15 minutes).
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17
Serve chops on a platter with a border vegetables on top.
