BALSAMIC GLAZED-PORK CHOPS 2 TBSP UNSALTED BUTTER COLD 3 TBSP EXTRA VIRGIN OLIVE OIL 4 LEAN PORK CHOPS SALT AND PEPPER 1 SMALL ONION CHOPPED 1 TBSP THYME CHOPPED 1 SPRIG FRESH ROSEMARY CHOPPED 3 GARLIC CLOVES CHOPPED ¼ CUP BALSAMIC VINGAR 2 TBSP HONEY 1 CUP CHICKEN BROTH HEAT A LARGE SKILLET OVER MEDIUM HIGH HEAT ADD 2 TBSP OLIVE OIL SEASON THE CHOPS WITH SALT AND PEPPER THEN PUT IN THE HOT SKILLET COOK CHOPS FOR5 MINUTES ON EACH SIDE TRANSFER CHOPS TO PLATTER AND COVER TO KEEP WARM RETURN PAN TO HEAT ADD REMAINING TBSP OF OIL ADD ONIONS THYME ROSEMARY AND GARLIC SAUTE FOR 5 MINUTES ADD THE BALSAMIC VINEGAR HONEY AND CHICKEN STOCK COOK UNTIL REDUCED TO HALF ONCE REDUCED TURN OFF HEAT AND ADD UNSALTED BUTTER STIR UNTIL BUTTER MELTS ADD THE PORK CHOPS AND TURN TO COAT IN GLAZE SERVES 4
Posted on: Thu, 14 Nov 2013 14:20:23 +0000
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