These pork chops are a real treat! Serve over rice and enjoy their delicious balsamic flavor.


1 (6.2-oz) box quick-cooking long-grain and wild rice mix
3 Tbsp. all-purpose flour
1 tsp. chopped fresh rosemary
1/2 tsp. salt
1/2 tsp. pepper
6 (3/4-inch-thick) boneless pork loin chops
2 Tbsp. butter or margarine
2 Tbsp. olive oil
2 garlic cloves, pressed
1 (14 oz.) can chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs


Cook rice according to package directions; keep warm. Combine flour, 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Dredge pork chops in flour mixture. Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops. Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice.