Pound the meat to 5mm thickness. In a shallow bowl combine the flour, salt and pepper. Coat the pork with the mixture.
Heat 1 tablespoon olive oil in a frypan over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warm plate.
Reduce the heat to low and add rosemary and garlic to the pan. Pour in wine and bring to a boil. Boil until the liquid is thick. Pour in chicken stock and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat and serve.