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 
juicy!
  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!


Ingredients:
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

Preparation:
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!)




2 comments:

  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.

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

    ReplyDelete

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