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Basalmic Pork Chops
Simple and tasty.
Tonight's delish meal was served up with steamed aspargas & Israeli couscous. Mmmmmm, yum. And leftovers ta'boot.
Nan happy.
Basalmic Glazed Pork Chops
Cincinnati Enquirer
- olive oil
- black pepper
- 2 pork chops
- salt
- 1 Tbl onion, finely chopped
- 1 clove garlic, minced
- 2 Tbl vinegar
- Rub oil and sprinkle pepper onto both sides of the pork chops; let sit, covered for 30 minutes to an hour.
- Preheat skillet on medium-high heat. Add chops and sear for 1 1/2 minutes each side.
- Sprinkle with salt, onions and garlic. Cover pan and cook for 3 minutes on each side.
- Remove cover and add basalmic vinegar. Cook chops 30 seconds per side, turning to coat w/ vinegar.
- Serve chops immediately and pour sauce on top.
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