The inspiration for this recipe came from this steak dish that I made a while back. Basically, I did the same procedure, but with pork chops. I patted them dry and seasoned them with some of Penzey's Mural of Flavor on both sides and fried them in olive oil. When they were cooked through, I took them out of the pan, added in some chopped shallots and sauteéd until soft. Then I added a big splash of balsamic vinegar and stirred until thick. I poured it over the pork chops and added some parsley from my herb garden. It turned out really well, although I think I prefer it on beef.
Big Flavors Rating: 4 Stars
Mmm...pork chops always make me think of summertime. These look awesome! Shallots are an underappreciated onion. :)
ReplyDeleteI could be a vegetarian if it weren't for pork. This looks delicious!
ReplyDeleteI died went to food heaven came back and WANT this no matter what!!! It looks sooooo delicious!!!!
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