May 2, 2006

Pork with Two Vinegars

Pork with Two Vinegars
original recipe

2 boneless pork chops
1 TBSP butter
3 TBSP olive oil
2 shallots, sliced
1/4 cup sherry vinegar
1/4 cup balsamic vinegar
1/2 cup chicken stock
1/2 green apple, peeled, cored and diced

Sprinkle the pork chops with fresh ground pepper and dredge in flour. Melt 1 TBSP butter and 1 TBSP olive oil over medium-high heat. Saute pork chops, about 3 minutes per side. Remove pork chops to a 250 degree oven.

Add 2 TBSP olive oil and shallots. Saute for 7-8 minutes. Add vinegars and deglaze. Add chicken stock. Cook until liquid is almost evaporated. Add apple, cook 10 minutes. Serve over pork chops.

Notes: Sauteed the shallots too long up front. Probably would reduce that to 3-4 minutes. Evenso, I rather liked how this one came out.

Posted by Jennifer at May 2, 2006 10:59 AM | TrackBack

Even with the shallots being overdone, I quite liked this one, especially the hint of the two different vinegars. I'll be looking forward to trying it again.

Posted by: Michael at May 30, 2006 9:53 PM

Just a note to myself. I tried this out again a couple of days ago and reduced the time for the shallots as in my notes above, and it was just right.

Posted by: Jennifer at September 3, 2006 12:15 PM

If using center cut bone-in pork chops, adjust time in oven to 45 minutes at 350 degrees.

Posted by: Jennifer at April 20, 2007 10:18 AM
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