Balsamic and Dijon Pork Chops

**NEW SG method/ copy**

Stove + oven method do be confirmed during testing

• Heat a medium pan oven-proof over medium heat.
• When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl until melted.
• Add white wine, half the garlic salt and 1/4 tsp sugar (dbl for 4 ppl). Bring to a simmer.
• Add endives, cut side down and 1/2 cup water (dbl for 4 ppl). Cover with a lid and cook in the top of the oven until tender, 20-25 min. (NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish before assembling and broiling. Use a 9x13-inch baking dish for 4 ppl.)

• Meanwhile. heat a medium pot (large for 4 ppl) over medium heat. When hot add 1 tbsp butter (dbl for 4 ppl). Swirl pan until melted, 30 sec.
• Add half the onions. Season with salt and pepper. Cook stirring often until starting to soften, 2-3 min.
• Add wild rice, broth concentrate, and 1 cup water (dbl for 4 ppl) Bring to a boil over high heat.
• Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, pat pork dry with paper towels. Season with remaining garlic salt and pepper.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
• Roast in the middle of the oven until cooked through, 8-12 min.**

• Reheat the same pan from step 4 over medium.
• Add butter, then remaining onions. Season with salt and pepper. Cook stirring often, until onions begin to soften, 2-3 min.
• Add vinegar, Dijon, 1/4 tsp sugar and ____ water (dbl both for4 ppl) . Cook, stirring often until slightly thickened, 1-2 min.