I was in the supermarket the other day, and a pack of pork chops called to me as I walked by the meat department. I hadn’t had pork chops in ages, and it was time to try something new with them.
The balsamic vinegar used in this recipe is not the crazy expensive stuff. It’s the bottle you probably already have in your kitchen cabinet that costs about nine bucks.
The cool thing about this recipe is that you make it all in one pan, and on the stovetop.
4 or 5 bone-in pork chops
olive oil
Kosher salt and freshly cracked black pepper
2 teaspoons dried thyme
1 large Spanish onion, diced
2 large cloves of garlic, minced
2 cups chicken broth (homemade is always best)
3 tablespoons Dijon mustard
5 tablespoons balsamic vinegar
6 tablespoons brown sugar
2 tablespoons Worcestershire sauce
Season the pork chops with the salt, pepper and thyme.
Add some olive oil to a large pan, and when it’s hot, sear the pork chops on both sides until they’re nice and brown.
Remove the pork chops from the pan and set them aside. Pour out the fat in the pan, add a touch of olive oil, and put it back on the heat. Add the onions, sautéing them for about 10 minutes until they’ve softened, and then add the garlic. Sauté a minute more.
Add the chicken broth, Dijon, balsamic vinegar, brown sugar and Worcestershire sauce. Stir to combine.
Return the pork chops back to the pan, nestling them down into the sauce. Add any of the juices that may have collected when you set the chops aside.
Bring the pan to a boil, then reduce to a simmer and cover the pan. Let it cook for 45 to 60 minutes. I like to flip the chops about halfway through the cooking process.
To serve, remove the chops from the pan, and smother them with the sauce! You may want to reduce or thicken the sauce a bit, but I like it just the way it is!
Live the Live ™ 