Balsamic-Pork-Chops

Balsamic Pork Chop

I think I actually love pork more than Anthony Bourdain, if that is possible. I spent a girls weekend in Maine this past fall and the girls all had their last lobster of the season. I got a thick bone in pork chop and we were all in heaven. They had their boiing lobsters and I cooked my pork chop, seasoned with just salt and pepper, in a cast iron fry pan on an antique wood fired kitchen stove. Nothing could have been better.

Pan-Fried-Pork-Chop

After all what is better than a girls weekend. Good food, especially with this crowd. Good wine, laughter and shopping. We were having so much fun that when a blizzard hit, we just stayed and played Mexican Train Dominoes and watched the snow fall. We barely made it home at all that weekend. I wouldn’t have changed a thing, it was an amazing weekend.

But back to the pork, the lovely pork. I made this Balsamic Pork Chop a few weeks ago and it was fantastic. The balsamic vinegar, honey and then the heat of red pepper flakes, perfect. I had a few chops and used two cast iron fry pans.

Pork-Chop-Dried

Make sure you use paper towels and pat dry your pork chops before you season and cook them. It makes a difference.

Balsamic-Pork-Chops-2

Here is a picture of my chop. Yes, I did feed the rest of the family as well.

Balsamic Pork Chop

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

4 Servings

Balsamic Pork Chop

Ingredients

  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Pinch of crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Season pork chops with salt and pepper, to taste.
  3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
  5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
  7. Serve pork chops immediately with sweet and sour glaze.

Notes

Cooked By Renee @ Renee's Favorite Dishes

Recipe from Damn Delicious

http://reneesfavoritedishes.com/balsamic-pork-chop/

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