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Pork Chops With Garlic And Balsamic Vinegar

The balsamic vinegar gives these a tangy-sweet flavour.


2 tbsp olive oil
2 or 3 pork rib chops, 5 cm thick
200 ml chicken stock
3 tbsp balsamic vinegar
3 cloves garlic, crushed
tsp guar or xanthan


1. Put the oil in a large, heavy frying pan over medium-high heat and sear the chops in the oil until well-browned on both sides. Add the stock, vinegar and garlic.

2. Cover the frying pan, turn the heat down to low and let the chops sim­mer for 1 hour. Remove the chops to a serving platter or serving plates and put the liquid from the pan into a blender. Add the guar or xan­than, run the blender for a few moments and pour the thickened sauce over the chops.

Yield:- 2 or 3 servings, each with 2 grams of carbohydrate, a trace of fibre and 36 grams of protein

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