Balsamic Pork Chops

Monday, February 3, 2014

This is a recipe that I found years ago from Southern Living and It has been a staple recipe ever since. I used to make it so much that my boys would say when they were young, "Not those pork chops again!" 
It's so easy but tastes a little gourmet with the tangy balsamic glaze. The balsamic is a natural tenderizer so the pork chops always come out tender and 
  I use my fresh rosemary that I always have growing to give it a fresh taste. I've used dried, but personally I don't think it's as good. Serve it along a bed of long-grain rice and a vegetable and you have a great dinner! (But not according to my kids!)
Recipe below post:

 Balsamic and chicken broth give the glaze a simmered all day taste.

 This dish is definitely company worthy!

A little fresh rosemary sprigs as garnish and you have a delicious and most of all "easy" meal that looks and taste like you slaved for hours!

1 package long-grain wild rice mix
3 Tablespoons all-purpose flour
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
4-6 (3/4-inch-thick) boneless pork chops but I've used bone-in also
2 Tablespoons butter
2 Tablespoons olive oil
2 garlic cloves, pressed
1 (14 1/2 ounce) can chicken broth
1/3 Cup balsamic vinegar
Garnish with fresh rosemary sprigs

Cook rice according to package directions, keep warm

Combine flour, 1 tablespoon rosemary, salt, pepper. Dredge pork chops in flour mixture

Melt butter with oil in large skillet over medium-high heat; Add pork chops and 
cook 4 minutes on each side or until golden, add garlic when you're browning the 2nd side so it won't burn and sauté 1 minute. Remove chops and set aside.

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. I also cook the pork chops uncovered because I find that they get 
soggy if covered. Serve over rice. Garnish is desired.

Hope you enjoy this recipe!
(Not you boys!)


  1. This reminds me of Mike and his feelings about my Texas Hash. When I gave you the recipe many years ago, he told you to NEVER make it. We still enjoy it! Simple and tasty.

  2. I remember that! I love Texas hash and so does Jennifer!!


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