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Your Recipe, My Kitchen: Balsamic Glazed Pork Chops


By Frugal Antics of a Harried Homemaker (Visit website)



Last week, we had a delicious green chile with pork chimichangas (recipe to come later this week).  It took half a pork loin.  The other half was perfect for chops.  I have found that it is almost always cheaper to buy loins on sale and then slice them into chops instead of buying packages of them already cut.  For one thing, they are boneless, for another, I get to decide how thick I want them.



I have a few bookmarked recipes for pork chops waiting for me to get to them.  This week I chose Sage and Balsamic Pork Chops from Our Life in the Kitchen.  I am so glad I did!  These were amazing.  I changed the recipe only in that 1. I didn't have fresh sage, so I used dried and 2. I used olive oil for half of the fat instead of butter.

(my photos are not nearly as good as Karen's.  Please check out her site and be amazed!)


Sage and Balsamic Pork Chops (adapted from Our Life in the Kitchen)
6-8 pork chops
salt and pepper to taste
1/4 cup olive oil 
2 tsp minced garlic (4 cloves?)
2 tsp dried sage or 2 Tbsp fresh, snipped
4 Tbsp good balsamic vinegar
1/3 cup brown sugar
1 1/2 cups chicken stock or water (I used water because there were so many drippings from the meat)
1/2 stick butter (1/4 cup)
Brown the pork chops in olive oil with salt, pepper, sage and garlic on medium high heat.  Turn the chops once to cook through.  Remove to a plate and cover to keep warm.   Add the chicken stock to the pan drippings and scrape the fond to form a nice rich liquid.  Heat to simmer.  Add the vinegar and brown sugar, stirring often, reduce liquid to half.  Add the butter and stir until slightly thickened.  Put the meat back in the pan and heat through.  Serve with the sauce.  (I made a pilaf on the side and it was wonderful with all the sauce!)




Now it's your turn!  Please link up any recipe that you have made that has been on your "to try" list for a while.  It can be from another blog, a cookbook or even from a friend. Be sure to link directly to that recipe and include a link back to this post/blog.  Thanks for participating.









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