Pork chops are one of easiest cuts of meats to prepare and one of the tastiest. It was one of my favorite foods when I was growing up. I remember how my mom used to fix them in her big, cast-iron frying pan and when they were cooked sufficiently, she would make a milk gravy that was out of this world.
Just recently, I’ve been sharing recipes with a Facebook friend, Daryl Bergman, of Mesa, Ariz. Daryl is originally from Grand Forks and says he still likes to keep up on what is going on in his hometown via the Herald’s website (www.grandforksherald.com).
In our latest correspondence, Darryl sent me a recipe for pork chops that are prepared on the stove top and are topped with a sauce that includes balsamic vinegar, honey and soy sauce. It’s a recipe that really has caught my attention and one that will soon find its way to our dining room table.
Balsamic Pork Loin Chops
4 boneless pork loin chops, cut ¾-inch thick (about 4 ounces each) trimmed
¼ teaspoon coarsely ground pepper
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
½ teaspoon cornstarch
1 garlic clove minced
2 green onions sliced for garnish
Sprinkle 1 side of each pork chop with black pepper.
Heat nonstick 12-inch skillet over medium high heat until hot and add pork chops pepper side down. Cook about 4 minutes or until browned Reduce heat to medium, turn pork chops and cook 6 to 8 minutes longer, until they just lose the pink color throughout. Transfer pork chops to platter and cover with foil to keep warm.
Meanwhile, in a mixing bowl, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth.
Add garlic to skillet. Cook 30 seconds, stirring stir honey mixture into skillet (mixture will boil). Cook 1 minute, stirring until thick. Spoon sauce over pork chops and sprinkle with green onions for garnish..