It really pays to use a good quality aged balsamic vinegar in this recipe.

Ingredients:

6 Pork Chops
2 Tablespoons Dijon Mustard
All-Purpose Flour
1 Sprig Of Fresh Sage
1 Clove Garlic
3 Tablespoons Butter
2 Tablespoons Olive Oil
4 oz. Dry White Wine
1/2 Chicken Or Beef Broth Cube (I use and LOVE Better Than Bouillon base)
4 Tablespoons Balsamic vinegar
Fresh Parsley To Garnish

Directions:

Cut away the extra fat from the chops.
Coat lightly first with the mustard, then in the flour.
Finely chop together the sage and the garlic.
In a frying pan, melt the butter and oil until bubbly.
Saute the sage and garlic for a minute, then add the chops and brown well on both sides.
Pour the wine over the chops and add the bouillon cube.
Cook on low until almost all of the liquid has been absorbed.
Drizzle the vinegar over the chops and cook for another 2-3 minutes.
Serve hot with a sprinkling of fresh parsley.

Sooo good! Lily even went back for seconds and simply loved it.

And served it with au gratin hash brown casserole.

I basted while cooking in iron skillet. Also added a little thyme.

Also…it doesn’t work to hold phone cam over skillet when smoking ,)

lol