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.
|1 (6-ounce) package||fast-cooking long-grain and wild rice mix|
|3 tablespoons||all-purpose flour|
|1 teaspoon||chopped fresh rosemary|
|6||(3/4-inch-thick) boneless pork chops|
|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|
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.