Salt and pepper 4 pork chops. Dust chops with all purpose flour and shake off excess. Over medium-high heat, drizzle extra virgin olive oil in large skillet and add the chops.
When browned on first side, turn over. Add onions and continue cooking until chops are brown on second side. Remove chops and onions to plate and cover with foil.
Add red potatoes and cover with 1 cup very hot water. Cover and reduce heat to simmer. Cook potatoes to almost fork tender. Remove potatoes to plate with pork chops and onions.
Add sour cream and milk to the drippings and remaining water from potatoes. Stir until incorporated. If sauce appears too thick, add hot water a little at a time to thin.
Return chops, onions and potatoes to skillet. Stir to coat with sauce. Continue to simmer about 10 minutes till chops and potatoes are completely cooked. Add olives. Stir and serve with your favorite side.