+ Add All Pan-Fried Pork Chops with Balsamic Sauce Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Pan-Fried Pork Chops with Balsamic Sauce
Rate this Recipe
Serves 6 |
A balance of sophisticated flavors.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
1 package long-grain rice, 6 oz.
3 tablespoons flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless pork chops
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, pressed
1/3 cup balsamic vinegar
1 can bone broth, 15 oz.
Directions:
Cook rice according to package directions then keep warm while pork chops are being prepared.
In a shallow dish, combine flour, 1 teaspoon rosemary, salt and black pepper. Dredge pork chops in flour mixture.
In a large skillet set over medium-high heat melt oil with butter. Add garlic to skillet; saute for 1 minute. Add pork chops to skillet and cook until golden, about 4 minutes per side. Remove chops from skillet.
Add vinegar and broth to skillet. Stir the bottom of the pan with a wooden spoon to loosen any bits. Cook vinegar and broth until reduced by half, about 6 minutes.
Add pork chops back to skillet and cook until done, about 5 minutes more. Serve over rice.
Looking to bake something other than plain sugar cookies for the holidays? Check out these fantastic baking ideas! View Recipes >
Simple Recipes for Fantastic Meals
Delicious meals for the cold weather. They're hearty enough to keep you going, and will satisfy even the hungriest appetite. Whether you're craving beef, pork or chicken, we have you covered. Try a few of these recipes and add them to your collection. Making a wholesome filling meal doesn't have to be hard. View Recipes >
Email Recipe
Pan-Fried Pork Chops with Balsamic Sauce
Serves 6
Ingredients:
1 package long-grain rice, 6 oz.
3 tablespoons flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless pork chops
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, pressed
1/3 cup balsamic vinegar
1 can bone broth, 15 oz.
Directions:
Cook rice according to package directions then keep warm while pork chops are being prepared.
In a shallow dish, combine flour, 1 teaspoon rosemary, salt and black pepper. Dredge pork chops in flour mixture.
In a large skillet set over medium-high heat melt oil with butter. Add garlic to skillet; saute for 1 minute. Add pork chops to skillet and cook until golden, about 4 minutes per side. Remove chops from skillet.
Add vinegar and broth to skillet. Stir the bottom of the pan with a wooden spoon to loosen any bits. Cook vinegar and broth until reduced by half, about 6 minutes.
Add pork chops back to skillet and cook until done, about 5 minutes more. Serve over rice.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
