Ingredients
* 1 tablespoon olive oil
* 4 boneless pork chops, about 4 ounces each, 3/4-inch thick
* 1/4 teaspoon black pepper
* 1/8 teaspoon salt
* 1 cup dry white wine
* 2 cloves garlic, chopped
* 3 plum tomatoes, seeded and chopped
* 1 tablespoon grainy Dijon mustard
* 1/3 cup pitted and coarsely chopped Nicoise olives
* 1 tablespoon capers
* 2 tablespoons chopped fresh parsley
* 1/2 pound orzo, cooked following package directions
Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Season chops with pepper and salt. Add to skillet and cook 4 minutes per side. Remove to plate.
2. Reduce heat to medium and add wine and garlic, stirring up brown bits in pan. Cook 3 minutes. Stir in tomatoes, mustard, olives and capers. Cook 3 minutes, stirring occasionally. Stir in parsley.
3. To serve, spoon sauce over chops. Serve orzo on the side.