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Pork chops with red wine and balsamic vinegar
Servings
4
Ingredients
2,5 ml (1/2 tsp.) olive oil
4 duBreton center cut pork chops, bone-in (French style), 2 à 2,5 cm (3/4 to 1 inch) thick
Salt and pepper
125 ml (1/2 cup) chicken broth
125 ml (1/2 cup) dry red wine
30 ml (2 tbsp.) balsamic vinegar
10 ml (2 tsp.) brown sugar
4 duBreton center cut pork chops, bone-in (French style), 2 à 2,5 cm (3/4 to 1 inch) thick
Salt and pepper
125 ml (1/2 cup) chicken broth
125 ml (1/2 cup) dry red wine
30 ml (2 tbsp.) balsamic vinegar
10 ml (2 tsp.) brown sugar
- Heat oil in nonstick skillet over medium-high heat.
- Season chops with salt and pepper; brown about 2 minutes per side.
- Remove chops from skillet and reserve.
- Add to skillet the broth, wine, vinegar and brown sugar.
- Stir over low heat, removing any brown bits from bottom of skillet.
- Bring to a boil and return chops to skillet.
- Cover, reduce heat and simmer gently for 7 to 10 minutes.
- Serve chops immediately with pan sauce.
Nutrient analysis per serving: Nutrient analysis per serving: 277 calories, 26.1 g protein, 3.2 g carbohydrates, 14.8 g fat, 5.2 g saturated fat, 78 mg cholesterol, 169 mg sodium, 49% calories from fat, 5% calories from carbohydrates
