Ingredients
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt $
1/2 teaspoon pepper
6 (3/4-inch-thick) boneless pork chops $
2 tablespoons butter or margarine $
2 tablespoons olive oil $
2 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs
Preparation
Cook rice according to package directions; keep warm.
Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture. Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.
