Garlic Pork Chops With Balsamic Vinegar

• 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

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.

garlic, pork loin chops, fresh ground pepper, oil, egg noodles, sweet vermouth, mustard, balsamic vinegar, salt

Taken from www.food.com/recipe/garlic-pork-chops-with-balsamic-vinegar-69679 (may not work)