Prep 20 mins
Cook 20 mins
The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks.
- 1 head garlic, separated into cloves
- 6 pork loin chops, trimmed of fat (about 2 lbs.)
- fresh ground pepper
- 1 tablespoon oil
- 1 (12 ounce) package egg noodles
- 1⁄4 cup sweet vermouth
- 1 tablespoon Dijon mustard
- 1⁄3 cup balsamic vinegar
- In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
- Drain; let cool slightly, then peel and set aside.
- Sprinkle chops generously with pepper.
- Heat oil in a wide frying pan over medium-high heat.
- Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
- Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
- While noodles are cooking, mix vermouth and mustard; pour over browned chops.
- Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
- Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
- Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
- Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
- Season sauce to taste with salt, then spoon over chops.