If you need another reason to try balsamic vinegar, here’s a good recipe. Balsamic vinegar is almost sweet and very dark colored. It makes a delicious combination with pork chops. In a pinch, you could probably try red wine vinegar and reduce the amount of broth, as it doesn’t get as syrupy as balsamic does.
This is quick and easy; rice that you can serve with the sauce makes a good side.
Balsamic Pork Chops
1/2 tablespoon olive oil -- (1 to 2)
4 pork loin chops
Salt and pepper to taste
1/3 cup Balsamic Vinegar
3/4 cup Chicken Broth
1 1/2 teaspoons cornstarch
Heat your skillet, when the pan is hot add the oil and pork chops.
Brown for about 4 minutes per side.
Remove the pork chops onto a separate platter. Drain off the extra fat.
Add the balsamic vinegar to the hot pan and drippings.
Bring to a boil until the vinegar becomes a bit thicker, that only takes about half a minute.
Add the cornstarch to the cold chicken broth and stir to dissolve.
Add the chicken broth into the pan and stir until the gravy comes to boil and thickens. Return the pork chops to the pan. Cook for another 15 minutes.