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 saut� 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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