Sauteed Pork Chops With Vinegar and Rosemary

• 2 loin pork chops 3/4- to 1-inch thick, trimmed of fat
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup chicken stock
• 1 tablespoon fresh rosemary leaves

1. Pat the chops dry with paper towels and season them with salt and pepper.
2. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side.
3. Turn the chops and brown them lightly on the other side for three to four minutes.
4. Add the vinegar, chicken stock and rosemary.
5. Scrape up the cooking juices and cover the pan.
6. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
7. Place the chops on heated plates and spoon the glaze over the top.

loin pork chops, salt, unsalted butter, olive oil, balsamic vinegar, chicken stock, rosemary

Taken from cooking.nytimes.com/recipes/3008 (may not work)