Now that my computer is working again, I can upload the Balsamic Pork Chop pictures & recipe. This is another recipe that I found on the William-Sonoma website. If you want dinner to be ready in 30 minutes, this is a recipe for you.
- 4 pork chops, each 1 inch thick
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 4 bacon slices, diced
- 1 red onion, sliced 1/4 inch thick
- 1 garlic clove, minced
- 2 Tbs. firmly packed dark brown sugar
- 1/2 cup balsamic vinegar
- 1 tsp. minced fresh thyme
- 1 cup low-sodium chicken broth
- Fresh rosemary leaves for garnish
Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately.
While the pork is cooking, I boiled water and made corn on the cobb as a side.
Adapted from http://www.williams-sonoma.com Williams-Sonoma Kitchen.