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- 4 to 6 bone-in Pork Chops
- Garlic Salt
- ground Black Pepper
- dried Thyme Leaves
- 1 cup diced Onions
- 2 cloves Garlic, minced
- 14 oz can Chicken Broth
- 1/4 cup Balsamic Vinegar
- 2 tblsp Brown Sugar
- 1 tblsp Worcestershire Sauce
- 1/4 cup Water
- 2 tblsp Flour
- Extra Virgin Olive Oil
- If cooking thick Pork Chops double cooking times.
- In a medium sized mixing bowl wisk together Sauce ingredients,set aside.
- Dry Pork Chops with paper towels. Season both sides of the Chops with Garlic Salt, Black Pepper and Thyme.
- Heat Olive Oil in a large heavy skillet over medium-high heat, add Chops. Cook Chops for 3 to 4 minutes a side until browned. Remove to serving dish and set aside.
- Drain drippings from Skillet. Add some Olive Oil, reduce heat slightly and sauté Onions until translucent. Add Garlic and cook a few minutes more, being careful to not burn the Garlic.
- Pour Sauce into skillet, increase heat and bring to a boil. Add back Chops, cover, reduce heat and simmer for 10 to 12 minutes. Remove Chops to serving dish.
- Make a slurry with the Flour and Water. Pour Slurry into skillet, increase heat, bring to a boil stirring all the while until the sauce thickens.
- Pour Sauce over the Chops and serve.