Pork Braised in Port and Balsamic Vinegar

Recipe by Bansidhe
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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    center-cut pork chops, 1-1/4 to 1-1/2 inches thick
  • 1
    tablespoon olive oil (more as necessary)
  • 1 12
    cups thawed white pearl onions (OR 1 cup chopped onions)
  • 12
    cup chicken or 1/2 cup pork stock
  • 12
  • 2
    tablespoons 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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