Rosemary and Citrus Balsamic Pork Chops

I love, love, love this pork chop recipe.  The pork chops always come out nice and juicy.  The original recipe calls for boneless pork chops, but I like to use bone-in chops as well.  I found this recipe in a newsletter from our local health foods store, and it's been a favorite ever since.

Since you're going to be cooking the vinegar, feel free to use cheap balsamic.  No need to waste the expensive stuff (save that for vinaigrette).  However, you must use fresh orange zest and rosemary (no dried stuff).  And I always add more orange zest than it asks for, but that's because I really like that citrus flavor.

Rosemary and Citrus Balsamic Pork Chops

Ingredients

2 tbsp extra virgin olive oil
4 boneless pork chops
1/2 cup balsamic vinegar
1/2 tsp fresh orange zest
1 tbsp chopped fresh rosemary
Salt and pepper to taste

Directions

Preheat oven to 375 degrees.  

In a large skillet, heat oil on medium high heat.  Season pork chops on both sides with salt and pepper.  Brown pork chops in skillet on both sides, about 2 to 3 minutes on each side.  When browned, transfer pork chops to a baking dish.  

Place skillet back on heat and add vinegar, rosemary, and zest.  Bring vinegar sauce to a boil, then pour over pork chops and bake in oven on center rack 22-25 minutes or until internal temperature reaches 150 degrees.