Pan-Fried Pork Chops with Balsamic Sauce
A balance of sophisticated flavors.
Serves 6 |
|1 package long-grain rice, 6 oz. |
|3 tablespoons flour |
|1 teaspoon chopped fresh rosemary |
|1/2 teaspoon salt |
|1/2 teaspoon black pepper |
|6 boneless pork chops |
|2 tablespoons olive oil |
|2 tablespoons butter |
|2 cloves garlic, pressed |
|1/3 cup balsamic vinegar |
|1 can chicken broth, 15 oz. |
- Cook rice according to package directions then keep warm while pork chops are being prepared.
- In a shallow dish, combine flour, 1 teaspoon rosemary, salt and black pepper. Dredge pork chops in flour mixture.
- In a large skillet set over medium-high heat melt oil with butter. Add garlic to skillet; saute for 1 minute. Add pork chops to skillet and cook until golden, about 4 minutes per side. Remove chops from skillet.
- Add vinegar and broth to skillet. Stir the bottom of the pan with a wooden spoon to loosen any bits. Cook vinegar and broth until reduced by half, about 6 minutes.
- Add pork chops back to skillet and cook until done, about 5 minutes more. Serve over rice.