Pork chops (MBG#1412) are prepared from a seasoned - 11-rib center cut loin. The blade and hip bones and tenderloin have all been removed. The false lean and chine bone remain intact.
| SUPC# | |
| RELIANCE CC Chop 3 oz Sea | 6212146 |
| RELIANCE CC Chop 4 oz Sea | 1982842 |
| RELIANCE CC Chop 5 oz Sea | 1982859 |
| RELIANCE CC Chop 6 oz Sea | 6211940 |
Serving suggestion:
Tangy Pork Chops in Balsamic Pepper Sauce
| 4 pork chops | 1-7 oz. jar roasted red pepper strips | ||
| 1 Tbsp. olive oil | 1/4 cup chicken broth | ||
| 1/2 tsp. ground black pepper | 1/2 cup sliced ripe olives | ||
| 4 cloves garlic, minced | 1/4 cup balsamic vinegar | ||
| 1 Tbsp. fresh thyme leaves |
Heat oil in 10-inch skillet over medium-high heat. Season chops with pepper and cook 4-5 minutes per side, or until nicely browned, remove to plate and reserve. Add garlic to skillet; cook and stir for 30 seconds; stir in red peppers, broth, olives, vinegar, and thyme; cook and stir, scraping up brown bits in pan, to make glaze. Return chops to pan, turn to coat with glaze. Serve chops with pan glaze. Serves 4.