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

1. Rub oil and sprinkle pepper onto both sides of the pork chops; let sit, covered for 30 minutes to an hour.
2. Preheat skillet on medium-high heat. Add chops and sear for 1 1/2 minutes each side.
3. Sprinkle with salt, onions and garlic. Cover pan and cook for 3 minutes on each side.
4. Remove cover and add basalmic vinegar. Cook chops 30 seconds per side, turning to coat w/ vinegar.
5. Serve chops immediately and pour sauce on top.

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