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Balsamic Black Pepper Pork Chops

Cracked black pepper is sold with other bottled herbs and spices in the grocery store. It is a larger grind of pepper than you generally get at home, and gives a nice texture to the “crust” of the chops.

 

 

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Balsamic Black Pepper Pork Chops

4 4-ounce boneless center cut pork chops

1/2 teaspoon cracked black pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup lower sodium chicken broth

1/4 cup balsamic vinegar

  1. Sprinkle pork chops with pepper, salt and thyme.
  2. Heat the oil in a large nonstick skillet over medium high. Add the chops and cook 3-4 minutes per side, or until browned and cooked to desired degree of doneness. (At 145 degrees the chops will be pink in the center, juicy and tender). Remove from pan.
  3. Add the onion to the pan, stir and add the vinegar and broth. Cook 2-3 minutes, or until sauce is thick. Add the chops back to the pan, turning once to cover them in the sauce.
  4. Serve with any sauce remaining in the pan drizzled over the pork.

Makes 4 servings

232 calories, 25 g protein, 4 g carbohydrates, 0 fiber, 12 g fat, 3 g sat fat, 402 mg sodium

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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