Balsamic Glazed Pork Chops

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This is from rachael ray’s 365: no repeats. Yum! Be sure to reduce the sauce long enough or it won’t be thick enough. I used dry herbs and it worked just fine. The glaze would also be good on a spinach salad or baked potato. It sounds like a complicated recipe, but i promise, it’s easy! Serve with rice pilaf

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Steps

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Heat a large skillet over medium-high.

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Add 2 tablespoons of olive oil.

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Season the chops with salt and pepper , then add to the hot skillet.

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Cook 5 minutes on each side.

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Transfer the chops to a platter and cover with foil.

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Return the pan to the heat and add the remaining tablespoon of olive oil and the onions , thyme , rosemary and garlic.

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Saut for 4-5 minutes.

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Add the balsamic vinegar , honey and chicken stock.

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Cook until the liquids have reduced by.

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Turn off the heat and add the butter.

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Stir and shake the pan until the butter melts.

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Add the chops to the pan and coat them in the glaze.

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Serve hot.

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Ingredients

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butter, olive oil, pork loin chops, salt and pepper, onion, fresh thyme, fresh rosemary, garlic cloves, balsamic vinegar, honey, chicken stock