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.

Serves 4-6.

Ingredients:

1. 6 boneless pork loin chops, around 6-7 oz each
2. 1 TB Montreal Steak Seasoning (enough to rub on both sides of the chops)
3. 6 tsp Olive Oil
4. 1 c chicken broth
5. 1/4 c balsamic vinegar

Preparation:

1. Rub pork chops on both sides with Montreal steak seasoning.
2. Heat 2 tsp of oil in a pan over medium heat.
3. Add 3 chops.  Cook for 4 minutes or until lightly browned.  Flip and repeat on other side.
4. Remove chops to a baking dish large enough to hold all six.
5. Heat 2 tsp of oil and repeat with remainder of chops.
6. 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.
7. Add balsamic vinegar.  Return to a boil and cook, stirring frequently, until reduced by half and slightly thickened (around 10-12 minutes).
8. 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.