6 boneless pork chops, pounded to 1/2" thick.(I just buy "thin cut")
1/4 cup flour
1 T oil
1 onion, chopped
1 red sweet bell pepper, chopped
2 cloves garlic, minced
14oz can beef broth
6.5oz can mushrooms( in this dish, canned are fine. you can do fresh sautee'd too)
2-3 T balsamic vinegar (2 T was plenty for my taste)
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp pepper
1/8 tsp salt
package orzo, cooked (you can sub rice for this too)
Season chops with a little salt and pepper then coat with flour. Reserve unused flour. Over medium-high heat, brown chops in the oil, 2-3 mins per side. Remove to plate. To drippings in pan add onion and bell pepper. Cook 3 mins stirring so it doesnt burn. Add garlic. Take 1 T of reserved flour and add to can of broth, then pour into pan. Stir in drained mushrooms, vinegar, parsley, basil pepper and salt. Bring to simmer. Add pork, cover and cook on medium-low for 10 mins, turn chops halfway through. Serve over orzo or rice. * This was very tasty and was even better the next day.*
