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Balsamic Pork Chops
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Delilah
Delilah's picture

This is a Southern Living Recipe from a cookbook released in 2001. It's total prep time is 10 minutes and cook time is 20 minutes. This is a great recipe when you don't have a whole lot of time on your hands. Be sure to not over cook the chops and throw in a microwavable bag of green beans or make a salad for your other side.

15 mins
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-inch-thick) boneless pork chops
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1/3 cup balsamic vinegar
Garnish with Rosemary Spriggs
Cook rice according to package directions; keep warm.
Combine flour, 1 teaspoon rosemary, salt, and pepper.
Dredge pork chops in flour mixture.
Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden.
Remove pork chops.
Add broth and vinegar, stirring to loosen particles from bottom of skillet.
Cook 6 minutes or until liquid is reduced by half.
Add pork chops, and cook 5 minutes or until done. Serve over rice
Garnish, if desired.
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