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 rice according to package directions; keep warm.

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

Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.

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. Serve over rice. Garnish, if desired.

Yield: Makes 6 servings

Southern Living, OCTOBER 2001


Back To Recipes