Name: Crispy Rosemary pork
Ingredients: 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

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

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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.