Sprinkle chops with salt and pepper then coat lightly with the flour.
In a large skillet or saute pan over medium heat, brown the chops in 2 tablespoons of olive oil and 1 tablespoon of butter. Remove to a plate and set aside.
Add onion and mushrooms to the pan and cook for about 3 minutes, stirring frequently. Add the bell pepper and cook, stirring for 2 minutes longer.
Stir in the tomatoes, chicken broth, and wine. Stir and bring to a boil. Stir in tomato paste and simmer for 2 minutes. Add chops back to the mixture, cover, and simmer for 15 to 20 minutes.
Serve with hot cooked angel hair pasta, thin spaghetti, or vermicelli.
Calories per serving: 500