Chef’s Notes: This smells amazing while it’s cooking! And the bold flavors of rosemary and balsamic work very well with the pork. Simple and easy.
Balsamic Pork Chops
2 boneless sirloin pork chops
2 T. flour
1 tsp. fresh rosemary, minced
Fresh ground sea salt
Fresh ground pepper
1 T. butter
1 T. olive oil
2 tsp. minced garlic
6 oz. hot water
1 tsp. powdered chicken bouillon
3 T. balsamic vinegar
Combine flour, 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 water, chicken bouillon, and vinegar, stirring to loosen particles from bottom of skillet. Cook 3 or 4 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done.
*I use Hodgson Mill 50/50 – a blend of whole wheat and white flours. All the healthy benefits and taste of wheat flour plus the easier cooking quality of white flour.
This is the original recipe.