Categories: Pork

Ingredients

• 6.2 oz. pkg. fast-cooking long-grain and wild rice mix
• 3 tbsp all-purpose flour
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 boneless pork chops
• 2 tbsp butter
• 2 tbsp olive oil
• 2 garlic cloves, pressed
• 14.5 oz. can chicken broth
• 1/3 cup balsamic vinegar
• Garnish: fresh rosemary sprigs

Directions

1. Cook rice as directed; keep warm.

2. Combine all-purpose flour, 1 tsp rosemary, salt, and pepper. Dredge pork chops in flour mixture.

3. Melt butter with oil in a large skillet over medium-high; add garlic, and saute 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.

4. Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish with rosemary.

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