Stove Top Pork Chops

• 6 pieces Boneless Pork Cops (3/4 Inch Thick)
• 3 Tablespoons Flour
• 1 teaspoon Rosemary, Dried
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Pressed
• 14- 1/2 ounces, fluid Chicken Broth
• 13 cups Balsamic Vinegar

1. Combine flour, rosemary, salt and pepper.
2. Dredge pork chops in the mixture.
3. Melt butter with oil in a large skillet over medium-high heat.
4. Add garlic and saute for 1 minute.
5. Add chops and cook for 4 minutes on each side, or until golden.
6. Remove pork chops and set aside.
7. Add broth and balsamic vinegar, stirring to loosen particles.
8. Cook for 6 minutes, or until liquid reduces by half.
9. Add chops back to the skillet and cook for 5 more minutes.
10. Serve with rosemary potatoes and asparagus, or salad.

flour, rosemary, salt, pepper, butter, olive oil, garlic, chicken broth, balsamic vinegar

Taken from tastykitchen.com/recipes/main-courses/stove-top-pork-chops/ (may not work)