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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. Ingredients:
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix |
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 |
Directions:
1. Cook rice according to package directions; keep warm.
2. Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
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.
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.
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