This is a really tasty and surprising fast dinner particularly for a weeknight. I have made them and forgotten about them only to rediscover them all over again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV4DVmc0QXiuUm1mlR2ZdCSHQAQ4_Pr_l822hzh123AQKLPz5Ne50Izkzd_1L9-5397qixe2DsIGqI6QyF7HWZWnNuAkmtX4d7E2SIYElsYSGEWYU2OQlPHHtkABoT7LavwQe2H4GK3LS/s400/IMG_5171.JPG) |
Balsamic Pork Chops with Fresh Salad |
INGREDIENTS FOR CHOPS:
4 loin chops about 1/2 inch thick
Flour for dredging (I use whole wheat)
1/2 Cup aged balsamic vinegar
1 tsp brown sugar
1 tbsp oil (I use grape)
2 gloves crushed garlic
Salt and pepper to taste
Wash and dry pork chops.
Crush 2 garlic cloves, set aside.
![Wrap in saran wrap and pound on both sides](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFirr9qZjcP-kqXZma_g38X6GosJEzSqi76SV1qRmuWkeOqKB8i0tOzKKrnDuvu1IyRF4MtOug8CY8Cjm8P1suzFOxukqC8A6taSricyVA-WHci7BdPneFrOptWJr51lEgsLfBXugpn4cA/s400/photo+%252815%2529.JPG) |
Wrap in saran wrap and pound it like you mean it. My kids always love this step! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuygGznt-BJM-Wp9nqde-1l0jZB-kBiAuqC9thyphenhyphenFimDaI0IfbP9v-6x6PQ2oln9iKIOApO5ryUzr4HAzLEKTV8l_vU3MJ77-nX3UnUm9SKR8YjSrBQIvEt2F5eT9vs-bko-9D328YfshO/s400/photo+%252816%2529.JPG) |
Dredge in Flour. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ve4ptBiQgDWAtyZ_4qY1fCvrfDRtz1g0T6vYe4jgTMukvSDIZr8BEGMIyxrcGOH03x192wzjuBzSMGc7nSyhCpSeDHiycZ6lOhAA4hEEGq-e1gybRQYKi5wPWBEYlhHGU2Ay63i5zzdz/s400/photo+%252813%2529.JPG) |
Add salt and pepper. Brown on both sides, about 4 minutes per side. Less or more depending on thickness but don't overcook. Remove to a dish. Pour off excess oil from the pan. Leave bits from pork if any. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZTEYpFZgT7sd3nRXILl0Ek9NcUNg__7-FW-lm2j0y0lBbODDYA_GFSpiM4hnb37DnG73WNoTfcuQr-Ed8id_b-4YxQoaaYWkeT_zaD4gZzReAQIGo0GmWNa4qHKlmW6AqcdySwKdJSgL/s400/IMG_5167.JPG) |
Take balsamic vinger, crushed garlic and add a bit of brown sugar. Reduce flame and let bubbling, remove crumbly bits. When vingar is totally bubbling, take off and pour over chops. It should look like this. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR8lvpFO9uayHaB2-J0ZujY5T1KysL36acGb-Ebkm_jQc9lZMgMZJM-2aFTvvm5f_SNoYLbBEIkrjMR-_-hC9L0jMXhK3Ymsck-SAcR8476LflokPafyoZFB03IXDbxtgRH5Hak57rfm0/s400/IMG_5166.JPG) |
You really can serve this with anything. I made a simple salad of cubed tomato, seedless cucumbers, avocado, yellow pepper, shallots and fresh mozzarella. I dressed it in balsamic (2 tbsp) and 1 tbsp extra virgin olive oil. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV4DVmc0QXiuUm1mlR2ZdCSHQAQ4_Pr_l822hzh123AQKLPz5Ne50Izkzd_1L9-5397qixe2DsIGqI6QyF7HWZWnNuAkmtX4d7E2SIYElsYSGEWYU2OQlPHHtkABoT7LavwQe2H4GK3LS/s400/IMG_5171.JPG) |
Dinner! Yummy, healthy and in keeping up with resolution to eat healthy this year!
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