Garlic Pork Chops with Balsamic Vinegar

Submitted by Hey Jude

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 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
• salt

directions

1. In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
2. Drain; let cool slightly, then peel and set aside.
3. Sprinkle chops generously with pepper.
4. Heat oil in a wide frying pan over medium-high heat.
5. 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.
6. 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.
7. While noodles are cooking, mix vermouth and mustard; pour over browned chops.
8. 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).
9. Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
10. Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
11. Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
12. Season sauce to taste with salt, then spoon over chops.

Reviews

[Erin L.]

My family loves this recipe! Simple, low fat & delicious, this recipe is perfect for dinner. I’ve tried it without the vermouth, but found that the vermouth makes a great & delicious difference. Enjoy!