Prep 10 mins
Cook 10 mins
These tasty chops are elegant enough for a dinner party, but easy enough for a weeknight supper. From southern living magazine.
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 3⁄4 teaspoon seasoned pepper
- 4 boneless pork chops (1 in thick)
- 1 tablespoon olive oil
- 3 -4 cloves garlic, minced
- 1⁄3 cup balsamic vinegar
- 1⁄3 cup low sodium chicken broth
- 3 plum tomatoes, seeded and diced
- 2 tablespoons capers
- fresh parsley (to garnish) (optional)
- combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
- Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
- Remove chops from skillet.
- Add garlic to skillet, and saute 1 minute.
- Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
- Return pork chops to skillet; bring sauce to a boil.
- cover, reduce heat, and simmer 4-5 minutes or until pork is done.
- Serve pork chops with tomato mixture.
- Garnish, if desired.
This was absolutely wonderful. Easy and quick to make. The only change I made was to substitute white wine for the chicken broth. MMMMM!
This recipe is a keeper. I followed the recipe pretty much spot on but only used 2 pork chops, so there was lots of extra sauce for sopping up with crusty italian bread. Will definitely make again, and will also try with chicken... i bet that would be good too.
My whole family enjoyed this. I did cut down a tad on the balsamic vinegar because my husband isn't a huge fan. I also omitted the capers, didn't have any and don't really like them anyway. Quick and easy and tender!