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“This modern classic from Italy is an updated version of another recipe on Zaar. When I was cheffing for the Contessa, she would insist on this dish at least once a week. The balsamic vinegar imparts a slight sweetness balanced by the use of a light white vinegar.This easy to cook dish makes for a wonderful mid week meal. The photo shows the chops served with a medley of fresh vegetables and roasted potatoes.”

Ingredients Nutrition


  1. Season the chops on both sides with salt and pepper.
  2. Coat the chops with the flour.
  3. Heat the oilive oil in a skillet and fry the chops on each side till the flour forms a crust on them. Remove the chops and set on one side.
  4. Add the remaining flour to the pan, stir well.
  5. Add the vinegars and chicken stock, stirring till a sauce has been made. If needed crumple in the stock cube.
  6. Replace the chops in the sauce and cook till done , about five minutes.
  7. Stir in the butter to enrich the sauce.
  8. Serve with vegetables of choice.

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