1 6-oz. pkg. fast-cooking long-grain and wild rice mix
6 boneless pork chops3/4-inch-thick
1 14-1/2-oz. canchicken broth
fresh rosemary sprigsfor garnish
Cook wild rice according to the package directions and keep warm.
Combine the flour with freshly chopped rosemary, salt, and pepper In a shallow dish. Dredge the pork chops on both sides in the flour mixture. Shake gently to remove the excess; set aside on parchment paper or a platter.
Melt butter and olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 1 minute or until fragrant. Add the pork chops to the skillet and cook on each side about 4 minutes or until nicely browned. Remove chops from the skillet and keep warm.
Add the chicken broth and balsamic vinegar to the skillet and stir, loosening any particles from the bottom of the pan. Reduce heat to medium and cook for 6 minutes. The liquid should reduce by about half.
Return the pork chops to skillet and cook another 5 minutes or until done. Serve over rice and garnish with fresh rosemary sprigs, if desired.
Original recipe by Southern Living, October 2001Pull the chops out of the refrigerator when you start the rice. Removing the chill will help them cook more evenly.