Skip to content
- 1 lb. Thin-sliced Pork Chops
- 1 medium Onion cut in half and sliced crosswise into thin strips
- 2 to 4 Carrots, peeled and sliced on a diagonal
- 1 can Chicken Broth
- 1/3 c. balsamic vinegar
- 1/2 c. Flour
- 1 tblsp. Lawry’s Seasoned Salt or 2 tsp Garlic Salt and 1 tsp. Old Bay Seasoning
- 1/2 tsp. Fresh/Coarse Ground Black Pepper
- Olive Oil (approx 3 tbsp.)
- Butter (2 to 3 tbsp.)
- Mix Flour, Seasoned Salt and Pepper in medium sized bowl.
- Dredge Pork Chops through Flour Mixture until well coated.
- Over medium-high heat, heat Olive Oil and Butter in large Skillet until bubbly. Brown Pork Chops, a few at a time. Remove to Platter and keep warm.
- Add Carrots and saute 3 to 5 minutes.
- Add Onions and saute until translucent and Carrots are tender.
- Turn heat to high; add Chicken Broth and Balsamic Vinegar; bring to a boil.
- Return Pork Chops to Skillet. Cover, reduce heat to low and simmer 15 – 20 minutes.
- Remove Pork Chops to Platter; turn heat to high; stirring frequently reduce sauce by one-third. (A 2 tbsp. flour, or cornstarch mixed in 1/4 c. cold water can be used to thicken sauce.)
- Pour Sauce over Chops and serve.