Tuesday, November 23, 2010
Rosemary Balsamic Pork Chops
My main problem with pork chops is that they dry out really fast. This balsamic glaze really helps to flavor the pork chops and keep them moist. This dish is simple enough for a quick weeknight dinner, without being boring!
1/2 cup balsamic vinegar
1 1/2 tsp chopped fresh rosemary
1/4 tsp salt
1/2 tsp pepper
2 garlic cloves (minced)
4 boneless, center-cut, pork chops
1. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 min)
2. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 min on each side or until desired degree of doneness, basting with vinegar. Let stand 5 min before slicing.
I served the pork chops with wild rice, but it would be great with mashed potatoes or even creamy polenta