Here is a really delicious and fast way to cook pork loin chops. Tonight I was eating alone because Ray and one of the kids had the flu (the other two boys stayed at Grandma's). So, I had to decide what to fix myself that was quick (long day at work), easy (too tired to fuss), and delicious. It also had to fit with the South Beach diet. We had thawed pork loin chops in the fridge, so I decided to try a variation on veal piccata. I used a small cast iron skillet and got it smoking hot. I reduced the heat to medium-high and seasoned the pork loin chop with salt, pepper and lots of garlic and browned it well on both sides. I then added some oil cured olives, capers, lemon juice, oregano, white wine and a bit of olive oil (just because I like it). I cooked it until the sauce had reduced completely and served it with steamed squash and tomatoes. Yummy!