I love pork chops and am always looking for new recipes. I found a balsamic recipe on the Weight Watchers message board then I found this one at Heather’s Recipe Site that was exactly the same except for the addition of flour. I like my pork chops fried a little so this was great with the flour. The balsamic glaze added a little zing to them too and the kids even ate them. The potatoes is a Paula Deen recipe. How can you not like potatoes and bacon together. I used white potatoes instead of red just because that is what I had on hand. I also did not use the bell pepper or onion because I am not a fan of either. I need to remember to always half any red wine vinegar in recipes. The taste is too overpowering for me but this was still good. These both got rave reviews from the family.
Balsamic Pork Chops
5 (1/2″-thick) boneless pork loin chops
1 1/4 tsp lemon-herb seasoning
2 1/2 TBS all-purpose flour (71 calories, 0 g fat, 0 g fiber)
1 TBS olive oilipe
2/3 c balsamic vinegar
1/2 c chicken broth
Sprinkle pork evenly with seasoning and flour.
Cook pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Remove from skillet, and keep warm.
Add vinegar and broth to skillet, stirring to loosen particles from bottom. Cook, stirring often, over medium-high heat 5 minutes or until slightly thickened. Spoon sauce over pork, and serve immediately.
— Southern Living, JUNE 2001
Red Potato Salad with Bacon
6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
2 ounces bacon (2 or 3 strips)
1 cup chopped bell pepper (any color or a combination)
1/4 cup minced red onion
1/4 cup sliced scallions (about 2 scallions)
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon mayonnaise
Freshly ground pepper
Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.
Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop.
In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.
In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.
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