Garlic Pork Chops With Balsamic Vinegar

1. 1

   In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.

2. 2

   Drain; let cool slightly, then peel and set aside.

3. 3

   Sprinkle chops generously with pepper.

4. 4

   Heat oil in a wide frying pan over medium-high heat.

5. 5

   Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.

6. 6

   Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.

7. 7

   While noodles are cooking, mix vermouth and mustard; pour over browned chops.

8. 8

   Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).

9. 9

   Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.

10. 10

    Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.

11. 11

    Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).

12. 12

    Season sauce to taste with salt, then spoon over chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.