Turn basic skillet pork chops into a main dish that's company-worthy by drizzling a tangy balsamic glaze over the pork and serving on a bed of long-grain and wild rice.
Yield:
Makes 6 servings
Recipe from
Recipe Time
Prep:
10 Minutes
Cook:
20 Minutes
Ingredients
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
Preparation
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.
October 2001
