Description
| Prep time: 5 min. | Cook time: 20 min. | Total time: 25 min. | Serves: 4 |
Ingredients
Scale
- 1 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 3 tablespoons finely shredded parmesan
- 4 pork boneless chops
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
- 1/2 cup low-sodium chicken or vegetable broth
- Salt & Pepper
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and top with a cooling rack.
- Combine the two breadcrumbs, rosemary, parmesan and a bit of salt and pepper in a shallow dish.
- Coat each side of the chops in the breadcrumb mixture.
- Heat a bit of nonstick spray in a large cast iron skillet over medium-high heat. Add the pork to the pan and cook until golden brown, approximately 5 minutes per side.
- One pork has browned evenly on each side, transfer to the cooling rack and let finish cooking in the oven while you make the sauce and sides.
- Return the skillet to the stove and heat over medium-high heat. Add in the butter and balsamic, whisking to combine. Continue whisking and add in the broth and let bubble away until slightly thickened.
- Typically we serve these chops topped with the balsamic gravy with veggies and some kind of grain – nothing fancy. As you can see in the photo we used green beans and crusty bread this day.
