SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY

Sauteed Pork Chops With Vinegar and Rosemary image

Provided by Moira Hodgson

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 7

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Ingredients

2 loin pork chops 3/4- to 1-inch thick, trimmed of fat
Coarse salt and freshly ground pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup balsamic vinegar
1/4 cup chicken stock
1 tablespoon fresh rosemary leaves

Steps:

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.
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.
Place the chops on heated plates and spoon the glaze over the top.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 717 milligrams, Sugar 10 grams, TransFat 0 grams