Instructions: Sprinkle pork chops with salt and pepper. Dip each in flour. Heat oil in a large skillet and brown the chops on each side. Place chops on paper towels. Add onions, garlic and bay leaf to skillet and saute until onions are soft and transparent. Remove bay leaf and add tomatoes and ham and stir until mixture thickens. Add wine, water, parsley and olives and bring to a boil. Return chops to skillet and cover. Reduce heat to low and simmer for about 40 minutes.

Chefs Notes: Use the leanest pork chops you can find and trim away any excess fat.

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