Pork Chops Romano

Directions

1. 1
   In a measuring cup, with a fork, mix flour, vinegar, and 3/4 cup water until smooth; set aside.
2. 2
   Place pork chops between two sheets of plastic wrap.
3. 3
   With a meat mallet, pound each chop into 1/4 inch thick cutlet.
4. 4
   In a 12 inch skillet over medium high heat, in hot oil, cook cutlets until browned on both sides and pork just loses its pink color throughout, about 4 minutes.
5. 5
   Remove cutlets to plate.
6. 6
   Into drippings, stir vinegar mixture; cook over medium heat, stirring, until sauce boils and thickens slightly.
7. 7
   Top each cutlet with a slice of ham and cheese.
8. 8
   Return cutlets to skillet; cover and simmer until cheese just melts.