Season chops with salt and pepper; dredge with flour.Heat oil in heavy skillet until light haze forms. Add chops and cook 2 to 6 minutes on each side.Transfer to heated platter. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper. Spoon over chops. Posted to MM-Recipes Digest by BobbieB1
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|Serving Size: 1 Serving (1309g)|
|Recipe Makes: 1|
|Calories from Fat: 4586 (89%)|
|Amt Per Serving||% DV|
|Total Fat 509.6g||679 %|
|Saturated Fat 221.5g||1107 %|
|Monounsaturated Fat 220.8g|
|Polyunsanturated Fat 39.8g|
|Cholesterol 604.8mg||186 %|
|Sodium 973.2mg||34 %|
|Potassium 1633.8mg||43 %|
|Total Carbohydrate 97.3g||29 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 89.7g|
|Protein 49.2g||70 %|
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Calories per serving: 5172
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