Garlic Pork Chops with Balsamic Vinegar |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks. Ingredients:
1 head garlic, separated into cloves |
6 pork loin chops, trimmed of fat (about 2 lbs.) |
fresh ground pepper |
1 tablespoon oil |
1 (12 ounce) package egg noodles |
1/4 cup sweet vermouth |
1 tablespoon dijon mustard |
1/3 cup balsamic vinegar |
salt |
Directions:
1. In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
2. Drain; let cool slightly, then peel and set aside.
3. Sprinkle chops generously with pepper.
4. Heat oil in a wide frying pan over medium-high heat.
5. Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
6. Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
7. While noodles are cooking, mix vermouth and mustard; pour over browned chops.
8. Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
9. Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
10. Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
11. Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
12. Season sauce to taste with salt, then spoon over chops.
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