2 boneless center pork loin chops (1 1/2 inch thick)
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter
Servings: 2
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 1-2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.
Preparation Time: 20 minutes
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter
Servings: 2
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 1-2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.
Preparation Time: 20 minutes
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