Balsamic Pork Chops

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Southern Living


Terrific flavor. I used pork tenderloin chops which were thicker than the pork indicated in the recipe, so I put the whole pan in the oven at 350 until a thermometer read 160 in each chop. As a result the sauce cooked down by 3/4 instead of 1/2, and this resulted in a delicious thick sauce. Also, instead of the rice I used a bulgar wheat pilaf with mushrooms and almonds, and served some garlic sauteed spinach for greens.
aa9362541037   •  5 Feb   •  Report
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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

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