Romantic at heart? Try this simple dinner for two. Serve with Crispy Half-Baked Potatoes, Steamed Asparagus, and French bread.


  • 2 boneless pork loin chops (1 1/2 inch thick)
  • 1 1/2 teaspoons lemon pepper
  • 1/2 teaspoon vegetable oil
  • 2 tablespoons chicken broth
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons butter


  1. Coat chops with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan when internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time and keep warm.
  2. Add broth and vinegar to skillet; cook, stirring, until syrupy (about 1-2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.
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