Categories: February2012, Italian, Main Dish, Pork Chops, SBF

Ingredients

• 4 center cut boneless pork chops, pounded to 3/4 inch thick
• 1 tsp. Vege-sal or slightly less than 1 tsp. salt
• fresh ground black pepper
• 1 tsp. Penzeys Pork Chop Seasoning (optional, contains salt, hickory smoke, garlic, onion, white pepper, and ginger)
• 2 T olive oil
• 2/3 cup balsamic vinegar
• 2 tsp. sugar

Directions

1. Trim fat from pork chops, and pound each chop to 3/4 inch thickness. Season chops on both sides with Vege-sal or salt, pepper, and pork chop seasoning if using.

2. Heat pan 1 minute, add olive oil, heat one minute more, then add pork chops and cook over medium high heat until well browned on both sides and cooked through, about 5 minutes total. Remove pork chops to plate, lower heat slightly, and add vinegar and sugar and cook until slightly thickened, about 2 minutes.

3. Put pork chops back into pan with any liquid which has collected on plate, and cook about 4 minutes, turning several times to glaze pork chops with sauce. Serve hot, with sauce poured over.

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