Prep 20 mins
Cook 20 mins
This is a great meal for any night (or maybe even for breakfast or brunch!) This comes from southern living magazine.
- 8 boneless pork chops (1/2 inch thick)
- 1 teaspoon salt
- 1 teaspoon seasoned pepper
- 1⁄2 cup all-purpose flour
- 3 tablespoons vegetable oil
- 4 large granny smith apples, peeled and diced
- 2⁄3 cup balsamic vinegar
- 1⁄2 cup low sodium chicken broth
- Sprinkle pork chops evenly with salt and seasoned pepper; dredge in flour.
- Cook pork in hot oil in a large skillet over medium high heat 3-4 minutes on each side or until lightly browned.
- Remove from skillet; keep warm.
- Add apples to skillet, and saute for minutes; add vinegar and broth, and cook, stirring often, 5-7 minutes, or until slightly thickened.
- Spoon over pork, and serve.
I've made very few pork chops in my life and was worried about cooking the right. These turned out very well. I didn't have any chicken broth, so I just added about a 1/2 cup of water and the flavor was still good.
What flavor! With the first bite I thought it might be too much vinegar like some of the others. But it really was just right, DH even said he liked them. This was very easy to make. I used center cut pork chops with the bone-in which worked just fine. They browned nicely on each side at 4 minutes each, but I was a little concerned about the bone area still being to pink. After deglazing the pan and thickening the broth mixture up everything went into a casserole dish with a lid. Since DH was not going to be home for another hour. I turned the oven to 275 degrees and put the chop in to cook some more (because of my concern for the bone) and to stay warm. They came out very tender and were SOOOooo good! Thanks for a great recipe. Made for 1-2-3 Hit Wonders 2006
This was good, we loved the balsamic vinegar sauce but not the apples. I think next time I'll leave them out and thicken the sauce with a bit of cornstarch. Thanks for posting!