Prep Time
10 Mins
Cook Time
20 Mins
Makes 6 servings

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.

How to Make It

Step 1

Cook rice according to package directions; keep warm.

Step 2

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

Step 3

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.

Step 4

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.

Ratings & Reviews

Easy and Delicious

October 12, 2015
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.

Shantastic's Review

February 22, 2015
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!

beth5533's Review

August 18, 2014

kristenpung's Review

July 02, 2014

simsaddict's Review

June 28, 2014

TommasoGustavo's Review

January 15, 2014

LaceyOgles's Review

November 23, 2013

Jennifer26's Review

November 01, 2013
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.

Muscatine's Review

September 04, 2013
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.

RachelYam's Review

August 17, 2013
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.