- Portion size 4 servings
In shallow dish, combine flour, oregano, salt and pepper; press chops into mixture, turning to coat. Reserve remaining flour mixture.
In large nonstick skillet, heat oil over medium-high heat; brown chops all over, 4 to 6 minutes. Transfer to plate.
Add reserved flour mixture to pan; stir over medium heat for 1 minute. Stir in stock, lemon juice and tomatoes. Add green pepper, olives, lemon rind and cinnamon; bring to boil.
Return chops and any accumulated juices to pan; cover and simmer over medium-low heat, turning once, for about 15 minutes or until chops are fork-tender.