BALSAMIC VINEGAR PORK CHOPS

4-6 pork chops
lemon pepper seasoning
1 Tbsp. oil (not olive)
1/4 c. chicken bouillon
3 Tbsp. balsamic vinegar
2 Tbsp. butter

Preheat oven to 200 degrees.

Rinse pork chops and pat dry. Coat both sides with lemon pepper.

Heat oil in large, nonstick skillet over medium-high heat. Add pork chops and brown about 6 minutes. Turn, and brown about an additional 6 minutes. Remove pork chops from skillet and keep warm. (If you can't fry all chops at the same time, keep fried ones warmed while you cook the remaining ones). 

Add bouillon and vinegar to skillet. Heat and stir until thickened (about 1-2 minutes). Stir in butter, and blend well. Spoon sauce over chops, and serve immediately.