4 center cut pork chops
4 garlic cloves or to taste
1 tsp. oregano flakes
8 stuffed olives
1 sm. pickled pepper, Goya
1/2 lemon (juice only)
3 tbsp. dry white wine
1 tbsp. butter

Melt the butter in a frying pan. Cook the pork chops until done. Take out and keep warm. Finely chop and combine the 4 garlic cloves, 1 tsp. oregano flakes, olives and pickled pepper. Add to frying pan with meat juices. (Great if there is burnt grease.) Cook mixture for three to five minutes while stirring. Add lemon juice and white wine. Cook until it boils and reduce the heat. Cook for one more minute. Place the sauce on top of the chops.