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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 6 |
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From Southern Living. A quick and easy meal-just add a steamed veggie and/or salad and you are set. Ingredients:
1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend |
3 tablespoons all-purpose flour |
1 teaspoon chopped fresh rosemary |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 boneless pork chops (3/4-inch-thick) |
2 tablespoons butter or 2 tablespoons margarine |
2 teaspoons olive oil |
2 garlic cloves, minced |
1 (14 1/2 ounce) can chicken broth |
1/3 cup balsamic vinegar |
Directions:
1. Prepare rice according to package directions; keep warm.
2. Combine flour, rosemary, salt, and pepper; dredge pork chops in flour mixture.
3. In a large skillet over medium-high heat, melt the butter; add in garlic; stir/saute for 1 minute.
4. Add in pork chops; cook 4 minutes on each side or until golden.
5. Remove pork chops from skillet.
6. Add in broth and vinegar; stir to loosen particles from bottom of skillet.
7. Cook 6 minutes or until liquid is reduced by half.
8. Add pork chops back to skillet; cook 5 minutes or until done.
9. Serve over rice.
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