Pork Braised in Port and Balsamic Vinegar
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
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
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
-
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.
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>