Rainy Sunday Lunch (Balsamic Pork Chops, Roasted Asparagus, and Steamed Brown Rice)

6 Nov

The weather in Dallas was pretty gloomy all weekend, gray skies with no hint of sunshine.  Today, it finally rained, and it’s still raining.  It was one of those days where it just felt better to stay in and not bother go out.  So I worked up a lunch with ingredients lying around the kitchen.  I had made pork chops last Sunday and still had a few leftover, today I decided to pan fry them and serve with roasted asparagus (trimmed asparagus drizzled with olive oil baked at 400 degrees for 5-7 minutes) and steamed brown rice.

balsamic-porkchop.jpg

Balsamic Pork Chops

4 thin cut pork chops, fat trimmed
1 tbsp Italian seasoning
1 tsp garlic salt
1/4 cup balsamic vinegar
1/3 cup chicken broth
Cooking spray

Place pork chops between two sheets of wax paper or plastic wrap.  Tenderize with mallet on both sides.  Sprinkle Italian seasoning and garlic salt evenly on both sides of pork chops, rubbing in to better seal the flavor. 

Coat a medium nonstick skillet with cooking spray and heat over medium-high heat.  Add seasoned pork chops to skillet, cooking 3 minutes on each side, until lightly browned.  Remove pork chops from skillet, keep warm with foil tent.

Add balsamic vinegar and chicken broth to skillet and cook over medium high heat until mixture is reduced to a thin sauce (about 5 minutes).  Spoon sauce over pork chops and serve.

Serves 2 (2 thin pork chops per person)

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