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.
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
- Sprinkle pork chops with pepper, salt and thyme.
- 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.
- 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.
- 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
