Zingara Pork Chops with Peppers and Capers
Ingredients
- 6 pork chops, pounded thin by your butcher
- Salt and pepper, to taste
- 1 cup flour
- 3 tablespoons extra-virgin olive oil
- 1 cup dry white wine
- 1 red, 1 yellow and 1 green sweet bell pepper, cored and cut into thin strips
- 5 bulb onions, cut into concentric rings, with the green tops sliced and reserved
- 1/4 cup black olives, pitted and chopped
- 1 tablespoon capers with their brine
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