Oh Monday, how did you get here so quickly again? Last week seemed to just fly by. I did get the majority of my looooong to-do list done, though, so at least there’s that. And most importantly, we got J’s passport application turned in…wooohooo!! The cruise in December can’t get here soon enough!! Until it does though, I’ll have fun daydreaming about and planning for some fun adventures when we get to our exotic destinations.
I think I have mentioned a few times that I don’t cook pork chops often because I haven’t found many ways (non-fried) to cook them where I am impressed by them.Well friends, I have found one. And now I want some of them for breakfast. At 5:30 am. I’ll refrain though. That might be a little weird.
You, however, should make these for dinner. Soon.
- 3 Tbsp all-purpose flour
- 1 tsp chopped fresh rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 (3/4 inch-thick) boneless pork chops
- 2 Tbsp butter
- 2 garlic cloves, minced or pressed
- 1 can (14 1/2-ounce) chicken broth
- 1/3 cup balsamic vinegar
- In a medium-sized bowl, mix together flour, rosemary, salt and pepper.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook about a minute, until fragrant. Dredge the pork chops in flour, add to the skillet, and cook about 4 minutes on each side. Remove the pork from the pan and set aside on a plate.
- Add broth and vinegar to the skillet and scrape the bottom to loosen any browned bits from the bottom.
- Cook for about 6 minutes at a medium simmer, or until balsamic mixture is reduced by half. Add the pork chops back to skillet and cook for 5 minutes or until cooked through. Don’t overcook or they will be dry and tough.