Balsamic Pork Chops

I love simple pork chops with just a touch of olive oil, sea salt, and a charcoal grill. But sometimes it’s great to spice it up a bit and our pork chops work great for this recipe. I use a large cast iron skillet for these. I’ve adapted this recipe from Southern Living.

3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
4 (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

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.

We like it with a side of rice or mashed potatoes and maybe some bacon-wrapped green beans.



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