Balsamic Pork Chops Ii Recipe

• 1 pkt fast-cooking long-grain and wild rice mix (6.2 ounce)
• 3 Tbsp. all-purpose flour
• 1 tsp minced fresh rosemary
• 1/2 tsp salt
• 1/2 tsp freshly-grnd black pepper
• 6 x boneless pork chops - (3/4" thick)
• 2 Tbsp. butter or possibly margarine
• 2 Tbsp. extra virgin olive oil
• 2 x garlic cloves pressed
• 1 can chicken broth - (14 1/2 ounce)
• 1/3 c. balsamic vinegar Fresh rosemary sprigs for garnish

1. Cook rice according to package directions; keep hot.
2. Combine flour, 1 tsp.
3. rosemary, salt, and pepper.
4. Dredge pork chops in flour mix.
5. Heat butter with oil in a large skillet over medium-high heat; add in garlic, and saute/fry 1 minute.
6. Add in pork chops, and cook 4 min on each side or possibly till golden brown.
7. Remove pork chops.
8. Add in broth and vinegar, stirring to loosen particles from bottom of skillet.
9. Cook 6 min or possibly till liquid is reduced by half.
10. Add in pork chops, and cook 5 min or possibly till done.
11. Serve over rice.
12. Garnish, if you like.
13. This recipe yields 6 servings.

longgrain, flour, fresh rosemary, salt, black pepper, pork chops, butter, extra virgin olive oil, garlic, chicken broth, balsamic vinegar

Taken from cookeatshare.com/recipes/balsamic-pork-chops-ii-76375 (may not work)