This is a great, easy recipe that you just can’t go wrong with. Choose a fairly good quality aged balsamic vinegar and some thick meaty pork chops for the best results. This recipe has been on my blog from the very beginning and remains one of the favorite recipes I hear about!
Deborah Mele 2011
- 6 Pork Chops
- 2 Tablespoons Dijon Mustard
- All-Purpose Flour
- 1 Sprig Of Fresh Sage
- 1 Clove Garlic
- 3 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 oz. Dry White Wine
- 1/2 Chicken Or Beef Broth Cube
- 4 Tablespoons 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, then 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.