Balsamic Garlic Crock Pot Pork Chops Food

BALSAMIC PORK CHOPS

Steps:

• Sprinkle both sides of pork with salt and pepper.
• Heat 1 tbsp oil in a large skillet over medium high heat. Cook the first side for 4 minutes until it has a lovely dark gold crust, then turn and cook the other side for 3 minutes. (Note 3)
• Transfer to a plate, cover loosely with foil.
• Add 1 tbsp oil to the skillet, still on medium high. Add garlic and onion, cook until translucent - around 3 minutes.
• Add balsamic vinegar and brown sugar. Stir until the sugar is melted. When it comes to a simmer, adjust the heat so it is bubbling gently, not rapidly.
• Simmer for ~5 to 8 minutes or until it reduces by almost half and is a THIN syrup. Then add the pork back into the skillet, including all the juices on the plate. Simmer, turning pork to reheat, for 2 minutes or until the the sauce becomes syrupy (to your taste) and pork is reheated. (Note 4)
• Serve, garnished with crumbled goats cheese if desired.

BALSAMIC PORK CHOPS

Steps:

• Pat pork chops dry with paper towels, and season with salt and pepper.
• Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
• When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork chops from heat and cover to keep warm.
• Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
• Drizzle pan-fried chops with balsamic glaze and serve warm.

CROCK POT GARLIC PORK CHOPS

Steps:

• Melt 2 tablespoons of butter in a skillet over medium/high heat.
• Brown all of your pork chops, about 3 minutes on each side.
• Place your browned pork chops in a 6-quart crock pot or casserole crock pot, pouring the remaining butter/cooking juices over top.
• Whisk together your melted butter and spices and pour evenly over your pork chops.
• Cover and cook on low for 4-5 hours or high for 2-2.5 hours. If possible, rotate the chops on top with the chops on bottom when you have about 30-45 minutes left in the cooking time. This will help make all the chops wonderfully juicy and tender.

GARLIC PORK CHOPS WITH BALSAMIC VINEGAR

Steps:

• In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
• Drain; let cool slightly, then peel and set aside.
• Sprinkle chops generously with pepper.
• Heat oil in a wide frying pan over medium-high heat.
• Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
• Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
• While noodles are cooking, mix vermouth and mustard; pour over browned chops.
• Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
• Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
• Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
• Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
• Season sauce to taste with salt, then spoon over chops.