4 thin boneless pork chops
kosher salt and freshly black pepper
all-purpose flour for coating the chops
2 tablespoons extra-virgin olive oil
1/4 cup dry sherry
1 cup chicken stock
1/3 cup sliced or chopped pimento-stuffed Spanish green olives
1 tablespoon unsalted butter
Additional kosher salt and freshly ground pepper to taste

Sprinkle a small amount of water on a large sheet of plastic wrap. Place half of the pork slices on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining pork.

Spread out the flour on a piece of parchment. Heat the oil in a large skillet over medium-high heat until almost smoking. Meanwhile, season the cutlets on both sides with salt and pepper and dip them in the flour, coating them on both sides and shaking off the excess. Add the cutlets to the skillet and saute until golden, about 1 minute per side. Transfer to a plate or platter and cover loosely with foil.

Add the sherry to the skillet and simmer, stirring to pick up any browned bits on the bottom of the skillet, until almost evaporated.  Add the chicken stock and the olives.  Simmer for 3 minutes. Return the pork to the skillet with any juices that have accumulated on the platter and simmer, turning often, until warmed through and the sauce is thickened, 1 to 2 minutes.  Transfer to warm serving plates.  Stir 1 tablespoon unsalted butter into the sauce and season with kosher salt and freshly ground black pepper to taste.  Spoon the sauce over the cutlets and serve at once.