Sprinkle pork chops with salt and pepper; dredge in flour and shake off excess. Set aside. Heat olive oil in a large frying pan over medium-high heat. Add chops and cook 3 to 4 minutes on each side, or until browned. Remove chops; tent with foil to keep warm. Add broth, tomatoes, olives, capers, and artichoke hearts to pan and bring to a boil. Reduce heat and simmer 5 minutes. Spoon over pork chops and hot cooked couscous or rice.