Sauteed Pork Chops With Vinegar and Rosemary
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2loin pork chops Âľ- to 1-inch thick, trimmed of fat
- Coarse salt and freshly ground pepper to taste
- 1tablespoon unsalted butter
- 1tablespoon olive oil
- ½cup balsamic vinegar
- ÂĽcup 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.
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.
First time, I took the chops out of the pan before making the "glaze." I threw in the ingredients according to instinct. It came out delicious. Second time I followed the recipe more closely, but cut the vinegar in half. Came out terrible--overcooked, unappealing flavor, still too vinegary. I will probably never attempt this again.
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