Pork Chops with Balsamic Vinegar
Romantic at heart? Try this simple dinner for two. Serve with angel hair pasta, glazed carrots and French bread.
2 boneless pork loin chops, 1 1/2-inch-thick
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter
- Coat chops with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan and keep warm.
- Add broth and vinegar to skillet; cook, stirring, until syrupy (about 1 to 2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.
Makes 2 servings.
Recipe and photograph provided courtesy of National Pork Board.