Enjoy these delicious pastured pork chops. Lean and flavorful, the pork chops are great grilled, oven roasted or pan fried with peppers and onions. Each boneless package comes with one chop weighing 8 oz.

Tips:

1. Before cooking, let the chops sit on the counter for about 30 minutes. Cooking them too cold will overcook the outside while the inside catches up. Ensure even cooking with the pork a bit warmed up.
2. Seasoning, seasoning! Don't be shy, extra salt and pepper assures for a delicious tasting crust.
3. Keep the fat on! Hold the chop on it's side in the pan for a bit and get the fat nice and brown and crispy.
4. Once the chop is cooked let it stand for a few minutes. Cutting in too soon will spill away all those beautiful juices.
5. Don't skimp. There is a huge difference int he taste of grocery store pork and local farm raised pastured pork. It's worth it!

Tuscan Pork Chops

1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
4 (1-inch-thick) boneless pork chops
1 tablespoon olive oil
3 to 4 garlic cloves, minced*
1/3 cup balsamic vinegar
1/3 cup chicken broth
3 plum tomatoes, seeded and diced
2 tablespoons capers
Garnish: fresh parsley sprigs

Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.

Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.

Add garlic to skillet, and sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.

Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Garnish, if desired.

*1 tablespoon bottled minced garlic may be substituted.

Recipe from: myrecipes.com