Pork Chops Provencal

Heat oil in a large nonstick skillet over medium-high heat. Season chops with pepper and salt. Add to skillet and cook 4 minutes per side. Remove to plate.

Reduce heat to medium and add wine and garlic, stirring up brown bits in pan. Cook 3 minutes. Stir in tomatoes, mustard, olives and capers. Cook 3 minutes, stirring occasionally. Stir in parsley.

To serve, spoon sauce over chops. Serve orzo on the side.