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Ingredients
- 2loin pork chops ¾- to 1-inch thick, trimmed of fat
- Coarse salt and freshly ground pepper to taste
- 1tablespoon unsalted butter
- 1tablespoon olive oil
- ½cup balsamic vinegar
- ¼cup chicken stock
- 1tablespoon fresh rosemary leaves
Nutritional analysis per serving (2 servings)
519 calories; 31 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 42 grams protein; 717 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
- Step 2
Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
- Step 3
Place the chops on heated plates and spoon the glaze over the top.
Private Notes
Comments
Definitely agree to cook chops 3 minutes per side, remove from pan and keep warm while deglazing pan with sauce ingredients. And decrease vinegar (I used sherry vinegar) to 2-3 tsp while adding 1 tsp Dijon mustard. No need to double sauce for 4 chops, but increase rosemary.
I didn’t read the notes until after I made this recipe. I dry marinated the chops with kosher salt, freshly ground black pepper, chopped garlic and rosemary for about an hour in the fridge. I then scraped off the marinade and proceeded as directed but instinct told me to remove the chops from the pan while cooking down the glaze. I also halved the vinegar and doubled the chicken stock. The result was superb. Wonderful flavor and still slightly rosy pork.
Definitely agree to cook chops 3 minutes per side, remove from pan and keep warm while deglazing pan with sauce ingredients. And decrease vinegar (I used sherry vinegar) to 2-3 tsp while adding 1 tsp Dijon mustard. No need to double sauce for 4 chops, but increase rosemary.
Followed recipe with half the vinegar. Turned out excellent.