Capers add a tangy, lemon flavoring to the tomato-based sauce served over pork chops and orzo in this French-inspired 30-minute recipe.
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.