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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.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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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