4 pork chops, 1 inch thick
salt
pepper
2 teaspoons vegetable oil
3/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prune, coarse chopped
1/2 cup green olives, coarse chopped
1 tablespoon butter
2 tablespoons fresh parsley, chopped

Season chops to taste with salt and pepper. Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side. Remove from skillet, place on platter and cover. Add broth to skillet and bring to a boil, scraping up browned bits with a spoon. Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes. Whisk in butter and parsley. Reduce flame to medium low; return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes. Serve at once.