Balsamic Glazed Pork Chops, etc.

After making this family favorite "recipe" a bunch of times, I decided to actually write down what I usually do. The inspiration and basic ingredients came from a Rachael Ray recipe I found a few years ago, which is now spread across the internet and does not always credit her appropriately. Oh well. The original is from "Rachael Ray 365: No Repeats, A Year of Deliciously Different Dinners" and can be viewed here. The original also gave options to use the glaze and technique with chicken and swordfish, as well as instructions for a rice pilaf with arugula (and you know I don't make that part).

 

Basamic-Glazed Pork Chops

4 1" thick pork loin chops
2 tbsp EVOO
salt and freshly-ground pepper
1 small onion, chopped
1 sprig fresh rosemary, chopped (thyme or sage works too)
3 cloves garlic, minced
1/4 cup good balsamic vinegar
2 tbsp honey
1/2 - 1 cup chicken stock
2 tbsp butter

Heat the olive oil in a large skillet over medium-high heat. Season pork with salt and pepper and add to the skillet. Cook about five minutes on each side, and remove to a platter and cover to keep warm. Return pan to heat and add a bit more oil if necessary, and the onion, herbs and garlic and saute about four minutes. Add the vinegar, honey and chicken stock. (I use about 1/2 cup stock; the original called for a cup.) When the sauce has reduced and thickened a bit, turn the heat off and add the butter and stir. Return the chops to the pan and coat in the glaze, warming them up a bit before serving.

This is a great basic recipe and is also delicious with chicken.

For our Labor Day "Pork Day" I served it with fresh green beans, and some root veggies that I cut into french-fry size, coated with olive oil, salt and paprika, and roasted at 425 degrees for about 30 minutes. (We had some carrots, 2 kohlrabi and one lonely beet that needed to be eaten.) Yum.