10 minPrep Time
20 minCook Time
30 minTotal Time
- 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: fresh rosemary sprigs
- Cook long-grain wild rice according to package directions; keep warm.
- In a shallow dish, combine flour with the minced rosemary, salt and pepper. Dredge each pork chop in the flour mixture and shake gently to remove the excess.
- Add butter and oil to a large skillet over medium-high heat until melted. Add garlic and sauté 1 minute or until fragrant. Cook chops about 4 minutes on each side or until nicely golden. Remove to platter.
- Add broth and vinegar to skillet and stir to loosen particles from bottom of skillet. Cook until liquid is reduced by half, about 6 minutes. Return pork chops to skillet and cook 5 minutes more or until done. Serve over rice.
Southern Living, October 2001