Balsamic Pork Chops

 

Balsamic Pork Chops

Ingredients:

• 4 boneless pork chops, about 5 ounces each, pounded to 1/2-inch thickness
• 1/4 cup Wondra Flour
• 1 tablespoon olive oil
• 1/2 cup  chopped onion
• 1 small red sweet pepper, seeds removed and chopped
• 2 cloves garlic, chopped
• 1 14 1/2 ounce can beef broth
• 1 ounce dried wild mushroom
• 4 tablespoons balsamic vinegar
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon freshly ground black black pepper
• 1/8 teaspoon sea salt
• 1 cup orzo, cooked following package directions

Preparation:

In a heatproof bowl, cover the wild mushrooms with the boiling water and let stand until softened, about 15 minutes. Rinse the wild mushrooms and coarsely chop them, set aside.

 

Coat pork chops in Wondra flour. Reserve unused flour. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate.

Add onion to skillet and cook 1 minute, stirring so onion doesn’t burn.

Add red pepper and garlic and cook 1 minute.

Stir 1 tablespoon of the reserved flour into broth and add to skillet;

stir in mushrooms, vinegar, parsley, basil, black pepper and salt. Bring to simmer.

Add pork; cover and simmer on medium-low heat for 10 minutes,

turning after 5 minutes.

Serve pork with the cooked orzo and Garlic String Beans (recipe). Serve extra sauce on the side.

Tools Used:

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