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Balsamic Pork Chops (Southern Living Magazine) Recipe

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This recipe for Balsamic Pork Chops (Southern Living Magazine) is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
one pkg 6.2 oz fast-cook version of long and wild rice mix (I use Uncle Ben's)
3 TB all purpose flour
1 tsp fresh rosemary
1/2 tsp salt
1/2 tsp pepper
six 3/4 inch thick boneless pork chops, or eight 1/2 inch thick chops
2 TB olive oil
2 TB butter
2 garlic cloves, pressed
1 14/5 oz. can chicken broth
1/3 cup good quality balsamic vinegar
fresh rosemary sprigs for garnish
Directions:
Directions:
Cook rice according to package and keep warm. Combine flour, 1 tsp rosemary, salt and pepper. Dredge chops in the mixture. Melt butter and oil in large skillet over M/H heat. Add garlic and saute one minute. Add chops, and cook 4 minutes on each side or until golden. Remove chops. Add broth and vinegar, stirring to loosen any particles from the bottom of the skillet. Cook six minutes, or until liquid is reduced by half. Add the chops and cook 5 minutes or until done. Serve over rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Gerry prefers the thinner chops, and they do cook more quickly. This can be made somewhat ahead of time. I put the rice in a shallow oval baking dish, top with the prepared chops and sauce and save covered in a warm oven until ready to serve.

 

 

 

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