Saturday, November 12, 2011

Pork Chops Agrodolce

Pork Chops tend to be our go-to meal so we've had them lots of different ways. This, hands-down, is my all-time favorite pork chop recipe. It's been about 2 weeks and my husband still brings it up. This sauce was perfectly sweet yet so savory, the chops were so tender and the taste was incredible. I think the best part though was that they are easy, fast and really don't use anything weird so no need for a special plan ahead trip to the store, everything is usually in my pantry. 
This entry comes from The Cilantropist.
THANK YOU TO HER! loving her blog and recipes! This one has been my favorite!

4 bone in pork chops, each about 3/4 in thick (to use chops that are 1 in thick, refer to the original recipe) I used boneless and these were still delicious. Just watch as you cook them.
Salt and pepper to taste
About 1 tbsp olive oil

For sauce:
1/2 cup balsamic vinegar
2 tbsp honey
1-2 tbsp minced fresh thyme
1/2 cup chicken broth
1-2 tbsp unsalted butter

For serving: Chopped onions and peppers, sauteed in olive oil with a splash of balsamic vinegar, and seasoned to taste with salt and pepper 

To prepare pork chops, first season them with salt and pepper.  Then heat the olive oil in a large fry pan or skillet over medium high heat.  Add the pork chops and cook, turning once, for about 2 minutes per side, then transfer them to plate.

To make the sauce, reduce the heat to medium, and add the balsamic vinegar, honey, and minced thyme to the same pan used for browning the pork chops. Cook the liquid until it is reduced by half, about 5 minutes.  Stir in the chicken broth, and then increase the heat slightly to bring the mixture to a simmer. Return the pork chops to the pan, cover and cook for about 2-3 minutes.  Then, uncover, turn the pork chops, and cook for 4-5 minutes more, basting with the sauce once. Transfer the pork chops to a plate and cover with aluminum foil to keep warm.  

To finish the sauce, reduce the heat to high, and simmer for about 2-3 minutes or until the sauce is thick and syrupy.  Remove the pan from the heat, and stir in the butter until it is smooth.  Drizzle the sauce over the pork chops and serve immediately with sauteed peppers and onions, or your favorite vegetables or salad and some Garlic Parmesan pull-apart bread

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