Sunday, March 11, 2012

Balsamic Glazed Pork Chops

I have a newfound love for pork chops. They're quick-cooking, lean, and easy to prepare in a number of styles. The most important thing about pork chops is the sauce. Similar to chicken breasts, they don't have a ton of flavor by themselves, making them the perfect backdrop for a fabulous sauce. Recently I made Italian-style pork chops with a delicious sweet and sour balsamic glaze. The balsamic reduced with honey and rosemary, creating a luscious syrup with rich flavor and a gorgeous sticky texture that adhered to the meat and made it shine. This recipe is quick and easy to prepare on a weeknight, but packs a punch in presentation with the gorgeous sauce. Serve with mashed potatoes (to sop up any extra sauce) and veggies for a complete meal. This sauce would also be delicious on chicken!

Balsamic Glazed Pork Chops
A sweet and sour glaze makes these chops shine!
Serves 2

1/4 cup balsamic vinegar
1 T. honey
1 T. fresh rosemary, chopped
2 T. butter, divided
2 boneless pork chops sprinkled with kosher salt and pepper

Add the balsamic vinegar, honey and rosemary to a small sauce pan over medium heat. Bring to a simmer for 10-15 minutes until reduced by half. Do not let it boil or it will become too thick. Stir in one tablespoon of the butter until melted. Pour the sauce equally into two small bowls and set aside. (This is done to prevent contamination when basting the raw meat.)

Heat a medium skillet over medium-high heat. Add remaining tablespoon of butter and, once melted, add the seasoned pork chops. Take one of the small bowls of sauce and baste the pork chops by brushing the sauce over it with a soft brush until saturated. After 4-5 minutes turn the pork chops, and continue to baste until cooked through, about 5 more minutes.

Remove the pork chops to a plate and drizzle with the second bowl of sauce. Serve with mashed potatoes and veggies.

Recipe adapted from Bon Appetit

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