Wednesday, June 25, 2008

Recipe: Pork Chops with Balsamic Vinegar

This recipe is technically a dinner for two, but we doubled the recipe to get two meals out of it. I'll post the original as it's made for two people or two meals for one person.

-2 boneless center pork loin chops, 1 1/2 inch thick
-1 1/2 tsps lemon pepper
-1 tsp vegetable oil
-3 tbsp balsamic vinegar
-2 tbsp chicken broth
-2 tsps butter

1. Pat chops dry and coat with lemon pepper
2. Heat oil in heavy skillet over medium high heat
3. Add chops. Brown 8 minutes, turn, and cook 7 more minutes or until done
4. Remove from pan and keep warm
5. Add vinegar and broth to skillet; cook and stir until syrupy (about 1-2 minutes. NOTE: I never did get to the syrupy stage, so either I did something wrong or it just takes longer than a couple of minutes)
6. Stir in butter until blended
7. Spoon sauce over chops

We served this with frozen vegetables as a side.

Estimated cost per person was a little higher as we had to buy lemon pepper. Lemon pepper is a great thing to have on hand though.

Estimated cost: about $1.50 per person per meal

The taste was really good though a little light on balsamic flavor. Add more to taste as needed. I had thought that the leftovers would be more flavorful as they had time to sit in the sauce, but they weren't as good as leftovers generally have seemed to be. Still good in a pinch however and good with any number of sides.

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