Skip’s Sweet and Sour Glazed Pork Chops
Source of Recipe
Skip on cookskorner.com
Recipe Introduction
Skip made these delicious looking chops and I knew that it was time for a visit to the Belmont Butchery to get some GOOD pork. He adapted the recipe from one in the April 2010 issue of Saveur magazine and it was originally called ‘Maiale in Agrodulce’ – maiale is Italian for pork and agrodulce means sweet and sour. While the sauce was cooking, I was afraid that it would overpower the meat, because balsamic is so strong, but it was a perfect combination. Marlene at CK had good luck with grilling these and we will try that sometime. Our chops were so huge (1-inch thick and about 4x7”), that I made twice the sauce, but it really wasn’t necessary.
List of Ingredients
4 10-oz bone in pork chops
3 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/3 cup of Balsamic vinegar
2 Tbsp honey
4 Tbsp unsalted butter
1 sprig fresh rosemary, torn into 1” pieces
Recipe
Put pork chops on a plate, drizzle with olive oil, season generously with salt and pepper, let sit for at least 30 minutes.
In a small saucepan, mix together vinegar and honey and over a medium flame reduce by half. Then stir in and melt the butter and add the rosemary. Set aside.
Heat a large sauté pan on medium-high, sear each oiled pork chop one minute per side.
Lower flame to medium and baste the pork chops with the balsamic-honey-butter, after two minutes turn and baste the pork chops, after two minutes turn and baste the pork chops, you might even do this one more time. Total 6 to 8 minutes.
Remove the chops and let rest for five minutes in a warm place. Then serve.
Serves 4
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