Ingredients
- 1 lb. Thin-sliced Pork Chops
- 1 cup Diced Onions
- 2 Cloves of Garlic, minced
- 1 1/2 cup Chicken Broth (one can)
- 1/3 cup Balsamic Vinegar
- 1 tbsp Dijon Mustard
- 2 tbsp Brown Sugar
- 1 tbsp Worcestershire Sauce
- 2 tbsp Flour
- Garlic Salt
- Fresh/Coarse Ground Black Pepper
- Thyme
- Olive Oil (approx 3 tbsp.)
- Butter (2 to 3 tbsp.)
Preparation
- In a small bowl, mix Balsamic Vinegar, Mustard, Brown Sugar, and Worcestershire Sauce. Set aside.
- Season Pork Chops with Garlic Salt, Pepper and Thyme.
- Over medium-high heat, heat Olive Oil and Butter in large Skillet until bubbly. Brown Pork Chops, about 4 or 5 minutes a side. Remove to Platter and keep warm.
- Drain grease from skillet. Add some Olive Oil. When hot, add Onions and sauté until translucent. Add Garlic and cook for one more minute.
- Turn heat to high; add Chicken Broth and Balsamic Vinegar mixture; bring to a boil.
- Return Pork Chops to Skillet. Cover, reduce heat to low and simmer 12 – 15 minutes.
- Return Pork Chops to Platter; turn heat to high; stirring frequently reduce sauce by one-third. (A 2 tbsp. flour, or cornstarch mixed in 1/4 c. cold water can be used to thicken sauce.)
- Pour Sauce over Chops and serve.
MyHogan 