Cook Time: 20 Minutes ....... Prep Time: 10 Minutes .......Makes 6 servings
Turn basic skillet pork chops into a main dish that's company-worthy by drizzling a tangy balsamic glaze over the pork and serving on a bed of long-grain and wild rice.
1 .................(6.2-ounce) package fast-cooking long-grain and wild rice mix
3 ..................tablespoons all-purpose flour
1 ..................teaspoon chopped fresh rosemary
1/2 ..............teaspoon salt
1/2 ..............teaspoon pepper
6 ................ (3/4-inch-thick) boneless pork chops
2 ................ tablespoons butter or margarine
2 ................ tablespoons olive oil
2 ................ garlic cloves, pressed
1 ............... (14 1/2-ounce) can chicken broth
1/3 ............ cup balsamic vinegar
**Garnish: fresh rosemary sprigs**
1. Cook rice according to package directions; keep warm.
2. Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
3. Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
4. Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.
Heart healthy
Prep: 10 minutes ... Cook: 20 minutes ... Serves 6
Turn basic skillet pork chops into a main dish that's company-worthy by drizzling a tangy balsamic glaze over the pork and serving on a bed of long-grain and wild rice.
1 ..............(6.2-ounce) package fast-cooking long-grain and wild rice mix
3 ..............tablespoons all-purpose flour
1 ..............teaspoon chopped fresh rosemary
1/2 ...........teaspoon salt
1/2 ...........teaspoon pepper
6 ..............(3/4-inch-thick) boneless pork chops
2 ..............tablespoons butter or margarine
2 ..............tablespoons olive oil
2 ..............garlic cloves, pressed
1 ..............(14 1/2-ounce) can chicken broth
1/3 ...........cup balsamic vinegar
**Garnish: fresh rosemary sprigs**
1. Cook rice according to package directions; keep warm.
2. Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
3. Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
4. Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.
Heart healthy
