Garlic Pork Chops With Balsamic Vinegar - cooking recipe

Ingredients

1 head garlic, separated into cloves
6 pork loin chops, trimmed of fat (about 2 lbs.)
fresh ground pepper
1 tablespoon oil
1 (12 ounce) package egg noodles
1/4 cup sweet vermouth
1 tablespoon Dijon mustard
1/3 cup balsamic vinegar
salt

Preparation

In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
Drain; let cool slightly, then peel and set aside.
Sprinkle chops generously with pepper.
Heat oil in a wide frying pan over medium-high heat.
Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
While noodles are cooking, mix vermouth and mustard; pour over browned chops.
Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
Season sauce to taste with salt, then spoon over chops.