Pork Chops Stewed in an Olive, Tomato and Lemon Sauce

Last nights dinner was a pure creation of "What do I have in my pantry that I can pull together to make for dinner tonight?"- and it was AMAZING!  I am so excited with how the flavors worked together.  It had some sweetness from the tomatoes, a bit salty and briny from the olives and the lemon juice rounded everything off with that hint of acid and citrus.  It was a beautiful dinner, and one that I would be proud to serve for company. The best part- it all came together in under 30 minutes!  

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Pork Chops Stewed in an Olive, Tomato and Lemon Sauce
1 tablespoon olive oil
1 tablespoon butter
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
3 tablespoons all-purpose flour
3 garlic cloves smashed
1/2 cup vermouth or dry white wine
1/2 cup chicken or vegetable stock
2 tablespoons lemon juice
1 medium onion, chopped
1/4 cup sliced green olives
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons fresh rosemary, chopped (or one tablespoon dried)
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
salt and fresh ground black pepper to taste

Heat canola oil and butter in a large nonstick skillet coated with cooking spray over high heat. Sprinkle pork with salt and pepper. Place flour in a shallow bowl and dredge pork in flour, turning to coat; shake off excess flour. Add pork to pan and cook 2 minutes on each side to get a nice sear. Then put the lid on, turn the heat down to medium (you still want to hear a sizzle) and cook 3 more minutes a side or until browned. Remove pork from pan.

Add the onions ot the pan a sauté until just beginning to caramelize. Add garlic to pan; sauté 10 seconds. Add vermouth, chicken stock, lemon juice, rosemary and tarragon.  Simmer over high heat letting the liquid reduce a bit- about 2 minutes.  Turn your heat down to medium and add the olives, and tomatoes.  Whisk in 1 teaspoon of flour to thicken the sauce; simmer 5 minutes. Return pork to pan; cook 1 minute to give the pork a bit of a reheat.  Serve over potatoes or steamed rice and nice crusty bread on the side to sop up all those delicious juices.