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    You are in: Home / Recipes / Pork Braised in Port and Balsamic Vinegar Recipe
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    Pork Braised in Port and Balsamic Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Bansidhe's Note:

    One of my favorite dinner entrees: You can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: It's miles better with the slightly sweet red. Note: If you have a CostPlus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 center-cut pork chops, 1-1/4 to 1-1/2 inches thick
    • 1 tablespoon olive oil (more as necessary)
    • 1 1/2 cups thawed white pearl onions (OR 1 cup chopped onions)
    • 1/2 cup chicken or 1/2 cup pork stock
    • 1/2 cup port wine
    • 2 tablespoons balsamic vinegar
    • salt and black pepper

    Directions:

    1. 1
      Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
    2. 2
      Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
    3. 3
      Put the pork in and sear it for 1-1/2 to 2 minutes per side.
    4. 4
      Remove the meat and set aside while preparing the sauce: keep warm.
    5. 5
      After removing the meat from the pan, pour off all but 1 tbsp of the fat.
    6. 6
      Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
    7. 7
      Saute for about 5 min.
    8. 8
      Deglaze the pan with the stock, wine, and vinegar, stirring well.
    9. 9
      Bring to a boil and re-add the pork; reduce the heat to a simmer.
    10. 10
      Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
    11. 11
      (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
    12. 12
      Degrease the pan and reduce until its contents are just syrupy.
    13. 13
      Serve as sauce.

    Ratings & Reviews:

    • on October 18, 2009

      45

      This was good. I used a red wine but cut it down to 1/8 cup as I felt 1/2 cup would overpower the taste of the meat, just my preference. I used 1 Tb balsamic vinegar and added 1 Tb of balsamic & garlic marinade sauce. I let the chicken stock boil down to a nice thick sauce and then poured that over my chops and onions when all was done. I won't season my chops next time though as something in the ingredients was very salty.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2013

      55

      I made this last night. I did not add salt to the onions (step 6) per the previous review. The result was not overly salty at all. My wife and I loved it! The rosemary rub added to the flavor. We will keep this recipe handy. We like the combination of Port and Balsamic.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Braised in Port and Balsamic Vinegar

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 560.6
     
    Calories from Fat 258
    46%
    Total Fat 28.7 g
    44%
    Saturated Fat 9.7 g
    48%
    Cholesterol 151.4 mg
    50%
    Sodium 143.4 mg
    5%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 6.0 g
    24%
    Protein 53.5 g
    107%

    The following items or measurements are not included:

    chicken

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