Pork Chops

No fancy name for this. I often enjoy my pork chops simply fried but this recipe is good if you feel like mixing things up a bit.

4 lean pork chops
2 tablespoons flour, optional
2 tablespoons butter
1 tablespoon olive oil (this helps keep the butter from burning)
2 to 6 tablespoons good vinegar (raspberry, wine, apple cider, etc.), optional
3/4 cup chicken broth
1/2 cup heavy cream

Coat pork chops with flour, if desired (I usually skip this step but it does help when thickening the sauce at the end). In a skillet, brown chops in butter and oil, turning once. Remove chops and add vinegar, if desired, and broth. Stir over low heat until well combined. Return chops to pan. Simmer for about 10 minutes on each side. Remove pork. Raise heat and boil until amount of liquid is reduced, about 5 minutes. Add cream, stir until thick. Pour over chops to serve.