2 boneless center pork loin chops, 1 1/2 inches thick
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter
Pat chops dry. Coat with lemon pepper. Heat in oil in heavy skillet over medium high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar to skillet; cook, stirring until syrupy about 1 to 2 minutes. Stir in butter, blend well. Spoon sauce over chops. Serve immediately. Serves 2.
Pork Index | Recipe Index | Home