Season chops on both sides with garlic powder, salt and pepper.
In a large skillet heat olive oil and butter. Brown chops on both sides.
Remove chops and pour off all but 1 to 2 tablespoons of fat. Stir in flour, breaking up browned bits.
Place chops back into the skillet and add 1/4 cup of water, cover and cook on low heat for about 30 minutes. Add remaining ingredients. Cover and cook for 15 minutes longer. Season with salt and pepper to taste.
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Easy Southwest Pork Chop Dinner (cont.)