Ingredients
1/4 cup balsamic vinegar2 tablespoons white wine or reduced-sodium chicken broth4 teaspoons olive oil, divided1 teaspoon chili powder1/2 teaspoon prepared horseradish1/4 teaspoon dill weed1/4 teaspoon garlic powder1/4 teaspoon salt6 boneless pork loin chops (4 ounces each)
Preparation
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 thermometer reads 145°. Remove from the heat and let stand for 5 minutes.
