Wednesday, December 24, 2008

Balsamic Pork Chops

I made this meal last night, courtesy of the Super Mom. It was nothing short of fantastic!

Balsamic Pork Chops
Recipe Courtesy: Southern Living, October 2001

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

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.

**Cook's Note: I think the garlic in this recipe goes in much too early. Per the recipe, by the time you saute the garlic and brown the chops, the garlic has been sizzling away over medium-high heat for nearly 10 minutes. The first two times I made this, the garlic was scorched and bitter. I'd recommend browning and removing the chops, first, then saute the garlic just before you deglaze.

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