I’m not so sure this is so much a recipe, as just a suggested preparation – it is, however, one of the rare things I make that my 6 year old eats, so it’s got that going for it. This isn’t a prep ahead, or cook while you’re gone, or reheat fast meal, it’s one I save for the rare times I can be home for the hour or two leading up until dinner and prepare right then. Probably no matter how long I add to and maintain this blog, those types of dinners will be a minority!
We serve these with brown rice, or some kind of brown and wild rice medley usually – I like to use Alton Brown’s method for baking it in the oven – and a veggie on the side.
- 6 boneless pork loin chops, around 6-7 oz each
- 1 TB Montreal Steak Seasoning (enough to rub on both sides of the chops)
- 6 tsp Olive Oil
- 1 c chicken broth
- 1/4 c balsamic vinegar
- Rub pork chops on both sides with Montreal steak seasoning.
- Heat 2 tsp of oil in a pan over medium heat.
- Add 3 chops. Cook for 4 minutes or until lightly browned. Flip and repeat on other side.
- Remove chops to a baking dish large enough to hold all six.
- Heat 2 tsp of oil and repeat with remainder of chops.
- Heat final 2 tsp of oil in pan, and add chicken broth, adjust heat to high, heating to a boil while constantly stirring and scraping up any bits left behind from the browning of the pork chops.
- Add balsamic vinegar. Return to a boil and cook, stirring frequently, until reduced by half and slightly thickened (around 10-12 minutes).
- Pour sauce over chops, and finish cooking in a 375 degree oven for 15-20 minutes, or until done as desired, making sure to cook to an internal temperature of at least 145 degrees.