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Garlic Pork Chops with Balsamic Vinegar

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“The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks.”

Ingredients Nutrition


  1. In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
  2. Drain; let cool slightly, then peel and set aside.
  3. Sprinkle chops generously with pepper.
  4. Heat oil in a wide frying pan over medium-high heat.
  5. Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
  6. Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
  7. While noodles are cooking, mix vermouth and mustard; pour over browned chops.
  8. Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
  9. Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
  10. Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
  11. Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
  12. Season sauce to taste with salt, then spoon over chops.

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