On this day, I tried something very new. I have never in my entirety cooked pork chops. I always have feared the possibility of going blind like Beethoven, since I am a striving musician. But, due to requests from my significant other, I attempted the endeavor. I must admit, it did not go completely as planned, but it was absolutely outstanding when completed. Please enjoy!
Ingredients:
-3 tbsp all purpose flour
-1 tsp chopped fresh rosemary
-1/2 tsp salt
-6 boneless pork chops
-2 tbsp butter or margarine
-2 tbsp olive oil
-2 garlic cloves, pressed
-1 (14 1/2 oz) can chicken broth
-1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs
1. Combine flour, rosemary, salt and pepper.
2. Dredge pork chops in flour mixture.
*Dredge: verb (used with object), dredged, dredg·ing. Cookery .to sprinkle or coat with some powdered substance, especially flour.
3. Melt butter with oil in a large skillet over medium-high heat; add garlic, and saute 1 minute.
(FYI: This one gets bubbly and ouchy, so bEware.)
4. Add pork chops, and cook 4 minutes on each side or until golden brown. Then remove pork chops and set aside.
5. Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. (This honestly seems like a terrrible idea at first and while its cooking the liquid off it heats up the whole house and smokes a bit....sooo you might need to open some windows and put the kitties in the bedroom.)
6. Add pork chops, and cook 5 minutes or until done. (This is where all the breading you originally put on the pork chops will simmer off...unless you did it right...and I don't know how you do that.)
7. Serve with Lemon Chive Potatoes and garnish with a sprig of rosemary. (Notice: did not include potato recipe...in short, boil potatoes and then melt a stick of butter, add lemon juice and chives. :D)
Enjoy!
Ingredients:
-3 tbsp all purpose flour
-1 tsp chopped fresh rosemary
-1/2 tsp salt
-6 boneless pork chops
-2 tbsp butter or margarine
-2 tbsp olive oil
-2 garlic cloves, pressed
-1 (14 1/2 oz) can chicken broth
-1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs
1. Combine flour, rosemary, salt and pepper.
2. Dredge pork chops in flour mixture.
*Dredge: verb (used with object), dredged, dredg·ing. Cookery .to sprinkle or coat with some powdered substance, especially flour.
3. Melt butter with oil in a large skillet over medium-high heat; add garlic, and saute 1 minute.
(FYI: This one gets bubbly and ouchy, so bEware.)
4. Add pork chops, and cook 4 minutes on each side or until golden brown. Then remove pork chops and set aside.
5. Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. (This honestly seems like a terrrible idea at first and while its cooking the liquid off it heats up the whole house and smokes a bit....sooo you might need to open some windows and put the kitties in the bedroom.)
6. Add pork chops, and cook 5 minutes or until done. (This is where all the breading you originally put on the pork chops will simmer off...unless you did it right...and I don't know how you do that.)
7. Serve with Lemon Chive Potatoes and garnish with a sprig of rosemary. (Notice: did not include potato recipe...in short, boil potatoes and then melt a stick of butter, add lemon juice and chives. :D)
Enjoy!
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