Garlic Pork Chops With Balsamic Vinegar 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.

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.

BALSAMIC PORK CHOPS

Steps:

• Prepare rice according to package directions; keep warm.
• Combine flour, rosemary, salt, and pepper; dredge pork chops in flour mixture.
• In a large skillet over medium-high heat, melt the butter; add in garlic; stir/saute for 1 minute.
• Add in pork chops; cook 4 minutes on each side or until golden.
• Remove pork chops from skillet.
• Add in broth and vinegar; stir to loosen particles from bottom of skillet.
• Cook 6 minutes or until liquid is reduced by half.
• Add pork chops back to skillet; cook 5 minutes or until done.
• Serve over rice.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

PORK CHOPS IN BALSAMIC VINEGAR AND SHALLOT SAUCE

Steps:

• Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
• Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
• Remove from pan and keep warm.
• Add shallots to the pan and cook them, stirring, one minute.
• Add chicken broth, balsamic vinegar, and crumbled thyme.
• Cook stirring 5 minutes.
• Remove pan from heat, and add the butter.
• Stir till the butter has melted and is well incorporated into the sauce.
• Pour sauce over the chops, and serve.

PORK CHOPS WITH VINEGAR

Steps:

• Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
• Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

PORK CHOPS WITH HONEY-BALSAMIC GLAZE

Steps:

• Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

BALSAMIC GARLIC CROCK POT PORK CHOPS

Steps:

• Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
• Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
• When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
• Serve over rice.
• Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).

BALSAMIC-GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

STICKY GARLIC PORK CHOPS

Steps:

• Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
• Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
• Remove chops to a plate, scraping any excess marinade back into the baking dish.
• Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
• Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
• Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
• Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

PORK CHOPS WITH SAGE AND BALSAMIC VINEGAR

Steps:

• Heat the oil in a large skillet over high heat.
• Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
• Brown the pork on all sides.
• Transfer to the insert of a 5- to 7-quart slow cooker.
• Add the figs to the slow cooker.
• Add the onions and sage to the same skillet and sauté until the onions are softened, about 5 minutes.
• Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker and pour in the broth.
• Cover and cook on HIGH for 3 ½ to 4 hours or on LOW for 6-8 hours.
• Carefully remove the pork from the pot and cover with foil.
• Using an immersion blender, puree the sauce and whisk in the butter.
• Return the pork to the slow cooker and set on warm to serve.