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.
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
How to Make It
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.
Just made this for dinner tonight and I'm very impressed. I only had two pork chops so I just eyeballed a third of the ingredients and it turned out great. I did used all olive oil, a whole wheat white flour and dried rosemary but those were the only changes. I wished the sauce thicken just a little bit more but it enhanced the rest of my meal as it swirled around the plate with the roasted asparagus and roasted acorn squash I served with it. The whole meal was so simple to make, uses ingredients you're bound to have, and is so fast. I will definitely be making it again.
I used a bit less chicken broth to deglaze the pan, (I eyeballed it) and about a 1/4 cup balsamic instead of 1/3. I also added 1/2 tsp sugar to cut acidity. Make sure you give the liquid time to reduce! The kids and husband gobbled it up. I used thick cut pork loin chops. The family said I HAVE to make it again. Yum!
This was good, and so easy, too. Some reviewers said the vinegar was overpowering, so I tried only a 1/4 cup, but next time I'll use the full 1/3 cup. I like that I always have the ingredients on hand. I just tried it again with 1/3 cup of vinegar, and I think I will try even more next time. I'd have liked for the sauce to coat it a little better, so I think I'll reduce it more next time.
This is good and easy. All the ingredients are always up in my cabinet so I don't have to make a run to the store. My kids liked it which is unusual. I think it was because it was a little bit on the blander side. I added a little more rosemary and since my chops were thick I simmered them slowly in the frying pan for about an hour. They came out tender and the sauce was great over the rice. I recommend for an easy dinner.
I have made this 3 times now and it's great! Hubby loves it and the picky kids even eat it. I have also made it with chicken instead of pork and it comes out great. I usually use bone-in chops and find that I need about 2X the flour mixture.
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