ENT: Oven-Braised Pork Chops with Onion
Source of Recipe
"Lidia's Italian-American Kitchen", by Lidia Matticchio Bastianich
* Exported from MasterCook *
Oven-Braised Pork Chops with Red Onions and Pears
Recipe By : Lidia Matticchio Bastianich
Serving Size : 4 Preparation Time :0:00
Categories : Chicken, Fruits, Italian
Amount Measure Ingredient -- Preparation Method
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2 cups balsamic vinegar
3 tablespoons extra-virgin olive oil
6 garlic cloves -- peeled
4 pork rib chops -- center cut, each
-- about 12 ounces and 1-1/4
-- inches thick
1 large red onion (12 ounces) -- cut through the
-- core into 8 wedges
salt
black pepper -- freshly ground
2 ripe, firm Bosc pears -- peeled, cored, and
-- each cut into 8 wedges
1/4 cup red wine vinegar
2 tablespoons honey
In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside.
Preheat the oven to 425 degrees F. Heat the oil in a large heavy skillet with a flame-proof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned.
Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second sides of the chops are browned, about 6 minutes. Season with salt and pepper. About halfway through browning the second side, tuck the pear wedges in between the chops.
Stir the red wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar-honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully -- it will be extremely hot.
Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion, and pan juices around the chops. Drizzle the balsamic-vinegar reduction around the edge of the of the plate.
Judi's Note: The author states that the honey will caramelize the onion, pork, and pears as they oven cook. She also says to mix the pan juices with a bit of honey and brush or baste the roast with it during the last 10 minutes of roasting.
Make sure you cut the onions and pears large so that they keep their shape and don't fall apart during cooking.
Cuisine:
"Italian"
Source:
"Lidia's Italian-American Kitchen"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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