1 (6.2-oz) box quick-cooking long-grain and wild rice mix

3 Tbsp. all-purpose flour

1 tsp. chopped fresh rosemary

1/2 tsp. salt

1/2 tsp. pepper

6 (3/4-inch-thick) boneless pork loin chops

2 Tbsp. butter or margarine

2 Tbsp. olive oil

2 garlic cloves, pressed

1 (14 oz.) can chicken broth

1/3 cup balsamic vinegar

Garnish: fresh rosemary sprigs

Cook rice according to package directions; keep warm.

Combine flour, 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper.

Dredge pork chops in flour mixture.

Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute.

Add pork chops, and cook 4 minutes on each side or until golden.

Remove pork chops.

Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done.

Serve over rice.