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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
6 thick pork chops
2 tbsp Dijon mustard
Flour
1 sprig of fresh sage
1 clove garlic
3 tbsp butter
2 tbsp olive oil
4 oz dry white wine
1/2 chicken or beef broth cube
4 tbsp balsamic vinegar
fresh parsley to garnish
Cut away the extra fat from the chops. Coat lightly first with the mustard, then in the flour. Finely chop together the sage and the garlic. In a frying pan, melt the butter and oil until bubbly. Saute the sage and garlic for a minute. Add the chops and brown well on both sides. Pour the wine over the chops and add the bouillon cube. Cook on low until almost all of the liquid has been absorbed. Drizzle the vinegar over the chops and cook for another 2-3 minutes. Serve hot with a sprinkling of fresh parsley. Serves 6
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*PORK CHOPS IN BALSAMIC VINEGAR SAUCE*
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
6 thick pork chops
2 tbsp Dijon mustard
Flour
1 sprig of fresh sage
1 clove garlic
3 tbsp butter
2 tbsp olive oil
4 oz dry white wine
1/2 chicken or beef broth cube
4 tbsp balsamic vinegar
fresh parsley to garnish
Cut away the extra fat from the chops. Coat lightly first with the mustard, then in the flour. Finely chop together the sage and the garlic. In a frying pan, melt the butter and oil until bubbly. Saute the sage and garlic for a minute. Add the chops and brown well on both sides. Pour the wine over the chops and add the bouillon cube. Cook on low until almost all of the liquid has been absorbed. Drizzle the vinegar over the chops and cook for another 2-3 minutes. Serve hot with a sprinkling of fresh parsley. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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