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Pan-Fried Pork Chops with Balsamic Sauce

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Serves 6 | 

A balance of sophisticated flavors.

Ingredients:

1 package long-grain rice, 6 oz.
3 tablespoons flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless pork chops
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, pressed
1/3 cup balsamic vinegar
1 can bone broth, 15 oz.

Directions:

  1. Cook rice according to package directions then keep warm while pork chops are being prepared.
  2. In a shallow dish, combine flour, 1 teaspoon rosemary, salt and black pepper. Dredge pork chops in flour mixture.
  3. In a large skillet set over medium-high heat melt oil with butter. Add garlic to skillet; saute for 1 minute. Add pork chops to skillet and cook until golden, about 4 minutes per side. Remove chops from skillet.
  4. Add vinegar and broth to skillet. Stir the bottom of the pan with a wooden spoon to loosen any bits. Cook vinegar and broth until reduced by half, about 6 minutes.
  5. Add pork chops back to skillet and cook until done, about 5 minutes more. Serve over rice.
Main Ingredient: Pork Chop
Cooking Method: Skillet
Course: Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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