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Skillet Cooked Pork Chops With Balsamic Vinegar
Skillet Pork Chops With Balsamic Vinegar
Everyone likes pork chops. Women, children and especially men. Also, there are a lot of different ways you can make pork chops. I make them in a lot of other ways, but this recipe is with Balsamic Vinegar.
In my mother's day, pork chops were made breaded (also delicious) or under the broiler. Today we have a lot of other ingredients she didn't have back in the day. With the help of the internet you can get a whole lot of recipes. It can make you head swim. But just look for a recipe that is easy and fast and with ingredients that you know you and your family will love.
That is what I try to do with my hubs, to make the recipes easy for anyone. There are a lot of young or not so young people who find themselves alone and/or want to cook for someone in their lives that they love and want to cook for themselves/others and I want them to know that anyone can. cook.
So, here is one of those recipes. I have seen similar recipes that are made with rice. But, not this one. Even though I love rice, my husband doesn't so I don't do a lot with rice. There are a lot of great sides you can make with these pork chops. A great salad and a baked potato topped with butter and/or sour cream, would be good sides. But, that is your choice. Hope you enjoy it!
Photos of Pork Chops with Balsamic Vinegar
- 6 bone in pork chops
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 or 2 teaspoons dried rosemary, chopped
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, chopped or pressed
- 1 cup chicken broth
- 1/3 cup balsamic vinegar
- Combine flour, rosemary, salt and pepper. Dredge pork chops in flour mixture.
- Melt butter with oil in a large skillet over medium high heat; add garlic and sauté 1 minutes. Add pork chops and cook 4 minutes on each side or until golden in color. Remove pork chops to an other dish.
- Add broth and vinegar, stirring to loosen the particles from the bottom of the skillet. Cook for 5 or 6 minutes or until liquid is reduced by half. Add the pork chops and cook another 5 minutes. Serve on platter pouring the juice on top.
About Balsamic Vinegar
Balsamic Vinegar is an Italian vinegar. It is not easy to make at home.
For starts, it's not really vinegar, even though it's called vinegar.
Balsamic vinegar is made from the juice of white Trebbiano grapes, the second most widely planted grapes worldwide. Juice from Lambrusco grapes or other varieties may be mixed in too. The juice, or "mosto" is boiled down or reduced to make a thick syrup called "mosto cotto".
Then some strong, older balsamic vinegar is added to insure that the ridge microorganisms are present to turn sugar into alcohol and alcohol into acetic acid.
The microorganisms then go to work slowly as the syrup is aged over at least 12 years in a series of successively smaller wooden barrels made of different woods, such as chestnut, acacia, cherry, oak, mulberry and ash. The process required meticulous care.
Truly authentic aceto balsamico is made in Modena or Reggio Emilia in Italy.
Imitation balsamic vinegars are made by adding colorings and flavorings to vinegar. They are cheaper and easier to produce in large quantities but a long way from eh genuine article in taste.
Balsamic vinegar may have curative properties, but that has not been well researched. It's a good bet that the polyphenol compounds present in the grapes are healthy.
Cheaper Balsamic vinegars can be cooked down to make it more syrupy like the more expensive vinegars.
(This information has been taken from 2011 Glove Newspaper Company)