Prep 20 mins
Cook 16 mins
From Southern Living. A quick and easy meal--just add a steamed veggie and/or salad and you are set.
- 1 (6 1/4 ounce) packagefast-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
- Prepare rice according to package directions; keep warm.
- Combine flour, rosemary, salt, and pepper; dredge pork chops in flour mixture.
- In a large skillet over medium-high heat, melt the butter; add in garlic; stir/saute for 1 minute.
- Add in pork chops; cook 4 minutes on each side or until golden.
- Remove pork chops from skillet.
- Add in broth and vinegar; stir to loosen particles from bottom of skillet.
- Cook 6 minutes or until liquid is reduced by half.
- Add pork chops back to skillet; cook 5 minutes or until done.
- Serve over rice.
These are fantastic! I scaled the recipe down for two people and had basil mashed potatoes on the side, which complimented the balsamic vinegar and rosemary in this very well. The timings for this are perfect, too. The chops don't end up dry at all; they stay juicy. We'll absolutely be having this again. Thanks for the recipe.
We loved this. I needed an easy but still relatively special dish for a just-us-three Christmas dinner, and this was perfect. I made it as written, except that after the pork chops were done, I reduced the sauce quite a bit more, so that it was almost down to a glaze. It was so good, and I'll definitely make this again. Oh, instead of serving it with the rice, I made cinnamon-chipotle roasted sweet potatoes, and rounded out the dinner with green beans.
I have used this easy, tasty recipe over and over for casual meals as well as fancy ones. My family and company love these! We feel like we are in an expensive restaurant when these are prepared. I prefer to use thicker chops.