Balsamic Pork Chops

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  • 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.