Pork Braised in Port and Balsamic Vinegar

"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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Ready In:
50mins
Ingredients:
7
Serves:
4
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ingredients

  • 4 center-cut pork chops, 1-1/4 to 1-1/2 inches thick
  • 14.79 ml olive oil (more as necessary)
  • 354.88 ml thawed white pearl onions (OR 1 cup chopped onions)
  • 118.29 ml chicken or 118.29 ml pork stock
  • 118.29 ml port wine
  • 29.58 ml balsamic vinegar
  • salt and black pepper
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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
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RECIPE SUBMITTED BY

<p>I'm an ASL student, former computer technician, and knitter in the Beach Cities area that loves to cook. I'm an ex-pescetarian, and use that sensibility in a lot of my dishes, because not every main dish needs to contain meat. I usually make up recipes as I go, not that I often share those, but the former Recipezaar is one of my favorite sites to check when I want to do something new and need ideas of how to proceed. I could be called a minimalist, because my favorite cookbooks are the three- and four-ingredient variety: There's something magic about being able to coax a fantastically tasty and pretty meal out of a minimum of ingredients. At the moment, I'm fascinated by color and twists on the traditional -- Blue potatoes in oil with caramelized onions. Roast chicken with blood oranges. Lavender sugar cookies with white chocolate chips.</p>
 
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