Join “Jayni’s Kitchen” this week for “Jazz Up Your Everyday Meals.”

Host Jayni Carey will prepare the recipe below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Pan-Fried Pork Chops with Balsamic Vinegar Reduction

—-

4 pork loin or rib chops, cut 1/2-inch thick

salt and black pepper

2 tablespoons butter

1 tablespoon olive oil

1/3 cup chicken broth

1/3 cup balsamic vinegar

Trim the fat from the pork, if desired. Sprinkle with salt and pepper.

Heat the butter and olive oil in a large skillet over medium heat. Place the pork chops in the skillet and cook for about 3 minutes each side, or until desired doneness is achieved. Remove the chops to a warm platter and cover with aluminum foil to keep warm.

Pour the chicken broth into the skillet and raise the heat to medium-high.

Boil gently, stirring occasionally, until the liquid is reduced by about half. Add the balsamic vinegar and stir occasionally, until the sauce has reduced by half and begins to thicken slightly.

Place the pork chops on plates and spoon some of the sauce over top. Serves 4.