Tasty New Recipe

Tonight's dinner was so good I just had to share the recipes. I came across these last night while I was searching for some new ideas and seeing how I only had to run and pick up cilantro I decided they would be great to try tonight.


Balsamic Pork Chops (Southern Living came through again with this one)

Ingredients
1 package fast-cooking long-grain and wild rice mix (I made Chipolte Rice instead)
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-inch-thick) boneless pork chops
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs
Preparation

Cook rice according to package directions; keep warm.
1. Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.

2. Melt butter with oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.

3. Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6minutes or until liquid is reduced by half.

4. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.

Southern Living, OCTOBER 2001



Chipotle's Basmati Rice Recipe

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

2. Add rice and lime juice, stir for 1 minute.

3. Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.

4. Add Cilantro and fluff rice with a fork.