Recipe by Brian Holley
This modern classic from Italy is an updated version of another recipe on Zaar. When I was cheffing for the Contessa, she would insist on this dish at least once a week. The balsamic vinegar imparts a slight sweetness balanced by the use of a light white vinegar.This easy to cook dish makes for a wonderful mid week meal. The photo shows the chops served with a medley of fresh vegetables and roasted potatoes.
- 2 pork chops, per person
- 3 tablespoons flour
- 1⁄2 cup olive oil
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup white wine or 1⁄4 cup cider vinegar
- 1 1⁄2 cups chicken stock, jellied
- 1 chicken stock cube
- 1 tablespoon butter
Directions See How It's Made
- Season the chops on both sides with salt and pepper.
- Coat the chops with the flour.
- Heat the oilive oil in a skillet and fry the chops on each side till the flour forms a crust on them. Remove the chops and set on one side.
- Add the remaining flour to the pan, stir well.
- Add the vinegars and chicken stock, stirring till a sauce has been made. If needed crumple in the stock cube.
- Replace the chops in the sauce and cook till done , about five minutes.
- Stir in the butter to enrich the sauce.
- Serve with vegetables of choice.