Black Pepper And Balsamic Pork Chops Recipe

1. 1

   Sprinkle the chops with salt and pepper.

2. 2

   Heat the oil in a large nonstick skillet over medium heat, add in the chops and cook 4-5 min on each side, or possibly till golden.

3. 3

   Transfer to a plate.

4. 4

   Add in the garlic and onion to the skillet and cook, stirring, 1 minute, add in the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for 2 min, or possibly till the liquid has thickened to the consistency of syrup.

5. 5

   Return the chops to the skillet and turn them over once to completely coat them in the glaze.

6. 6

   To serve, drizzle any glaze remaining in the pan over the pork.

7. 7

   This can be served with orzo tossed with small bottled roasted red peppers, a few minced Kalamata olives, and a little parsley; and Swiss chard cooked in lightly salted water till tender, toss with lemon juice, salt, and pepper.

* Per serving · 4 servings · Values may vary.