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Pork Chops with Olives

1/4 c Flour
1 ts Salt
1/4 ts Pepper
4 Shoulder chops 3/4" thick
1 Clove garlic
3 tb Salad oil
1/2 c Water
1/2 c Pimieto stuffed olives slice


Combine flour, salt and pepper. Rub pork chops with garlic halves and dredge in flour. heat oil in non-stick skillet. Brown chops well on both sides. Drain off fat. Pour water over meat. Reduce heat. Cover and simmer 30 minutes. Add olives and continue cooking 30 minutes or till chops are tender.




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