Balsamic Pork Chops


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

Balsamic Pork Chops

Balsamic Pork Chops
(Serves 2)

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.

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