Mediterranean Chops: Season the chops with salt and pepper and dust with flour.

Heat oil in a saute pan over medium high heat. Add the chops and cook until browned on both sides, about 5 minutes. Remove from the pan.

Add the onions and saute 3 minutes. Stir in the raisins and garlic and saute another minute.

Deglaze the pan with the marsala, scraping up any browned bits from the bottom of the pan.

Stir in the tomatoes, broth, vinegar, sugar, and oregano and bring to a boil.

Return the chops to the pan, cover, reduce heat to medium-low, and simmer for 10 minutes or until chops are tender.

Add the olives and capers just before serving. Simmer until heated through.

To serve arrange the chops over the Parmesan Orzo, then garnish with parsley and lemon zest.

Parmesan Orzo: Prepare Orzo according to package directions and drain. Transfer to a bowl or serving dish and stir in olive oil, cheese, salt and pepper.