Seriously why does almost every recipe need to have sugar or flour (or sugara and flour) in it? The recipe I adapted this from called for like a tablespoon of sugar. I know I don't see eye to eye with most of America on this one (have you read the back of a cereal box lately?) but I don't feel the need to start my day with dessert. Besides, the balsamic glazed garlic tasted like candy anyways (I know I sound crazy but it's true...honestly debating trying to make some for dessert tonight).
You know what's still making me happy? The nice weather! It's gonna be around 55 today and even though it's overcast I've decided it's spring enough to break out my hot pink pants (and shiny purple Sperry's and bright turquoise shirt). How could I not be happy in such a wonderful color palatte?
Ingredients
- Pork Chops
- 1/6-1/4 c Balsamic Vinegar/chop (I'm guessing the more chops you make the less balsamic you'll need, I used about a quarter cup for mine)
- 1 Garlic Clove/chop (I used two small cloves)
- Salt and Pepper
- Bacon Grease/Butter/Fat of Choice
Directions
- Heat pan and oil over high heat
- Dry pork chops thoroughly and dress with salt and pepper
- Cook pork chops until brown (roughly 3 minutes a side for 3/4 inch chops
- Remove chops from pan and reduce heat to the low end of medium/high end of low
- Once the pan has cooled (trust me last time I tried to make these I added the balsamic too soon and it splattered ALL over the place and burned...not sweet, literally or figuratively) add balsamicand more salt to the pan and cook for about a minute
- Return chops and drippings to the pan, add garlic, and turn chops several times to coat in balsamic
- Finish cooking chops 5 minutes-ish (don't forget to stir the garlic every once and a while...you don't want it to burn!) and, if necessary, remove from pan to continue cooking down balsamic until it's syrupy
- Add chops to plate and top with balsamic glaze and your yummy candied garlic...maybe some fresh parsley would be good too?
- Enjoy! (I was hoping to have leftovers to put on my salad for lunch...no such luck)
Okay - this looks crazy, crazy good!!!! Tomorrow will be the third day of your chili for me. Then I'll have to give your pork chops a try? Did you prepare anything else with the pork chop?
ReplyDeleteP.S. Waiting to break out the bright color palette here - I dressed in all black today...!!!
That's why I love the chili, I got so many meals out of it!
DeleteI didn't pair anything with the chops (it's enough of a feat to get up and prepare a main course much less deal with the logistics of a side dish. I would think any green veggie would go well, like brussel sprouts (which I'm normally not a fan of but with lots of butter I think would work), asparagus, or green beans... just stay away from sweet sides like applesauce.