Ingredients Jump to Instructions ↓

  1. 1/4 cup balsamic vinegar

  2. 2 tablespoons white wine or reduced-sodium chicken broth

  3. 4 teaspoons olive oil, divided

  4. 1 teaspoon chili powder

  5. 1/2 teaspoon prepared horseradish

  6. 1/4 teaspoon dill weed

  7. 1/4 teaspoon garlic powder

  8. 1/4 teaspoon salt

  9. 6 boneless pork loin chops (4 ounces each )

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the vinegar, wine, 1 teaspoon oil, chili powder, horseradish, dill, garlic powder and salt. Add the pork chops; seal bag and turn to coat. Refrigerate for eight hours or overnight, turning occasionally. Drain and discard marinade. In a large nonstick skillet over medium heat, cook chops in remaining oil for 4-5 minutes on each side or until a meat thermometer reads 160°. Yield: 6 servings.


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