Season the chops with salt and pepper. Heat the oil in a skillet or frying pan large enough to hold the chops in a single layer. Add the chops and cook over medium heat for 2-3 minutes on each side, until lightly browned. Pour in half the wine and cook for a few minutes until the alcohol has evaporated, then pour in 5 tablespoons water, cover, and simmer for about 20 minutes, or until cooked through. Increase the heat and let the chops sizzle. Pour in the remaining wine and cook for 1-2 minutes, until the alcohol has evaporated. Serve immediately on warm plates with 1-2 tablespoons of the wine sauce, garnished with lemon wedges, and accompanied by fried potatoes and greens.

Note: You can also add pitted (stoned) green or black Greek olives. Blanch 10 olives to remove the salt, rinse in cold water, and drain. Add to the chops when the alcohol has evaporated, cover, and simmer for 5 minutes.

Preparation time 5 minutes
Cooking time 35 minutes