After eating out so often the last few weeks due to our transition into our new home, cooking and eating in this weekend felt like a real treat! A while back my daughter had shared the recipe for Balsamic Pork Chops with me and since I’m a huge fan of good balsamic vinegar, I was really anxious to try it out. Full of flavor and extremely tender, these chops did not disappoint and are going to the top of my list of EASY DINNER RECIPES.
The chops are dredged in a mixture of flour, minced fresh rosemary, and a little salt and pepper and then browned in garlic-infused olive oil and butter. Next, they simmer a few minutes in a chicken broth-balsamic vinegar mixture which makes them extremely tender and tasty. Serve on a bed of instant wild rice and add a side of steamed broccoli or a fresh salad for a complete meal. Enjoy!
Balsamic Pork Chops
- 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.
Recipe NotesSouthern Living, October 2001