Categories: Main Dish, Pork

Ingredients

• 1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend
• 3 tablespoons all-purpose flour
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 boneless pork chops (3/4-inch-thick)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can chicken broth
• 1/3 cup balsamic vinegar

Directions

1. Prepare rice according to package directions; keep warm.

2. Combine flour, rosemary, salt, and pepper; dredge pork chops in flour mixture.

3. In a large skillet over medium-high heat, melt the butter; add in garlic; stir/saute for 1 minute.

4. Add in pork chops; cook 4 minutes on each side or until golden.

5. Remove pork chops from skillet.

6. Add in broth and vinegar; stir to loosen particles from bottom of skillet.

7. Cook 6 minutes or until liquid is reduced by half.

8. Add pork chops back to skillet; cook 5 minutes or until done.

9. Serve over rice.

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