Author Topic: Pork Chops w/ Balsamic Reduction  (Read 4315 times)

Offline blatz

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Pork Chops w/ Balsamic Reduction
« on: January 05, 2010, 07:55:14 PM »
Made pork chops tonight and was looking to be a little more creative, the result was astonishingly good:

Ingredients:
1/2 tsp tellicherry peppercorns
1/2 tsp corriander
1/2 tsp fennel seeds
tsp of kosher salt
1/2 medium red onion, sliced into thin ribbons
1/2 lemon
2 - 1" thick pork chops (about 8oz each)
1/4 cup balsamic vinegar
1/2 cup chix stock
good olive oil

set oven to 350df. 

crush the fennel seed, corriander and pepper together with a mortar/pestel or grinder.  sprinkle the mixture along with the salt on both sides of each pork chop, lightly pressing into the meat.

in a good heavy saute skillet, put a turn of the pans worth of oil,  over med heat slightly caramelize the red onion, but not all the way.  push the onions to the side, turn up the heat to med-high - and brown each side of the chop, about 2-2.5 min per side. 

once browned, move the onions to lay on top of the chops and then place the pan in the oven for 20 minutes.

remove the pan from the oven and move the chops to a separate plate, cover with foil.  put the pan with juices on a burner with medium heat, put in the balsamic, stock and juice from half a lemon in the pan, reduce until thick - nearing caramelization point (essentially where the sauce bubbles uniformly across the pan). 

plate the chops and pour the balsamic reduction over top.

I wish I'd took a picture, but I was too damn hungry at the time to grab the camera!  served with penne and fresh pesto and brocolli.
 
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Offline Beertracker

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Re: Pork Chops w/ Balsamic Reduction
« Reply #1 on: January 08, 2010, 12:47:18 PM »
Sounds delicious! Balsamic makes anything better.  ;D
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Offline bluesman

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Re: Pork Chops w/ Balsamic Reduction
« Reply #2 on: January 08, 2010, 07:55:18 PM »
I love a  Balsamic reduction. I like to use a good Balsamic like this...



 8)
Ron Price

Offline blatz

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Re: Pork Chops w/ Balsamic Reduction
« Reply #3 on: January 13, 2010, 03:38:55 PM »
I love a  Balsamic reduction. I like to use a good Balsamic like this...

 8)

wow - how much does that run you?

I'd be embarassed to tell you what we use, but strangely, we like it better than the expensive stuff we've bought in the past.

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Offline bluesman

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Re: Pork Chops w/ Balsamic Reduction
« Reply #4 on: January 13, 2010, 04:34:26 PM »
I love a  Balsamic reduction. I like to use a good Balsamic like this...

 8)

wow - how much does that run you?

I'd be embarassed to tell you what we use, but strangely, we like it better than the expensive stuff we've bought in the past.



Not too bad ... a 3 year is about $30.00

now the 25 year stuff is expensive..about $225 at Amazon.  :o
Ron Price

Offline capozzoli

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Re: Pork Chops w/ Balsamic Reduction
« Reply #5 on: January 14, 2010, 06:48:57 AM »
My grandmather would pour a little glass of Balsamic and drink it. I have to admit I like doing that too. Its good poured over strawberries or raspberries too. Only the really good stuff though.
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Offline blatz

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Re: Pork Chops w/ Balsamic Reduction
« Reply #6 on: January 14, 2010, 07:15:11 AM »

Not too bad ... a 3 year is about $30.00


that's not bad at all.  we've tried some really expensive ones that were ho-hum, but we do like our standard cheapy one (rhymes with Wirkland).  I'll look for the one you have - perhaps Whole Foods carries it?

The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline mikeypedersen

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Re: Pork Chops w/ Balsamic Reduction
« Reply #7 on: January 14, 2010, 03:44:54 PM »
I can't wait to try this recipe, it sounds awesome.  Thanks for sharing!

Offline nicneufeld

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Re: Pork Chops w/ Balsamic Reduction
« Reply #8 on: January 14, 2010, 03:49:36 PM »
I'm a cheap balsamic guy myself...don't love vinegar enough to love the finer vinegars.  Sort of like a guy who dislikes wine, a $200 bottle of the best Bordeaux is going to do nothing for him.

I do have a bottle of fig balsamic vinegar that is pretty good...it was given to me, it has a great sweetness that almost counters the mellow acidity.

Offline 4himarks

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Re: Pork Chops w/ Balsamic Reduction
« Reply #9 on: January 15, 2010, 06:11:38 AM »
We have had great luck with Balsamic from the St. Helena Olive Oil Company. See http://www.sholiveoil.com/store/categories/STORE/BALSAMIC-VINEGAR/ (Try the Methode Tradizionale).

Offline redbeerman

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Re: Pork Chops w/ Balsamic Reduction
« Reply #10 on: January 19, 2010, 01:10:31 PM »
The real good balsamic vinegar doesn't need reducing.  It comes out of the bottle like old dirty motor oil.  Very high viscosity.  Great on ice cream as well.
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Offline beerocd

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Re: Pork Chops w/ Balsamic Reduction
« Reply #11 on: January 19, 2010, 02:55:44 PM »
The real good balsamic vinegar doesn't need reducing.  It comes out of the bottle like old dirty motor oil.  Very high viscosity.  Great on ice cream as well.

That's the kind of thing I would have to have served to me. There's no way I'm gonna do it myself.
It's probably awesome - but out of my realm of comfort.
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Offline mikeypedersen

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Re: Pork Chops w/ Balsamic Reduction
« Reply #12 on: February 09, 2010, 07:51:19 PM »
Hey Blatz - I finally got around to making this for dinner tonight. Copied your whole meal, penne with pesto cream & broccoli (in addition to the chops) cause I had all that stuff at home. Paired it with a dopplebock and man was it good! Thanks again for the recipe!  :)

Offline blatz

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Re: Pork Chops w/ Balsamic Reduction
« Reply #13 on: February 09, 2010, 07:53:12 PM »
Hey Blatz - I finally got around to making this for dinner tonight. Copied your whole meal, penne with pesto cream & broccoli (in addition to the chops) cause I had all that stuff at home. Paired it with a dopplebock and man was it good! Thanks again for the recipe!  :)

awesome! reminds me, I need to make this again soon!
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281