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Balsamic Pork Chops

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.

Southern Living OCTOBER 2001

  • Yield: Makes 6 servings
  • Cook time:20 Minutes
  • Prep time:10 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.

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Balsamic Pork Chops recipe

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