Balsamic Glazed Pork Chops
This week I even had time to prepare a few different dishes. Lisa and I are creatures of habit and we do tend to eat the same things over and over again, and while it does make life easier for me as the home cook, as a food blogger it presents its challenges. I have to keep coming up with new ways to prepare the same foods or make entirely different meals. We do enjoy trying new dishes, but there is something to be said for the comfort of a dish you know you’re going to enjoy.
I don’t eat red meat, but I do eat pork occasionally, and while shopping last week I saw some really good looking bone in organic pork chops, at the market. Although I do usually buy boneless, I just couldn’t resist those lovely chops and thought the bone and extra fat might help make them a little more tender. I also did a quick 2-hour marinade to give them a fighting chance. Brining pork can really help out the chops or roast by adding a substantial amount of water to them prior to cooking, but I didn’t really have enough time to brine and I didn’t want to add that much salt to them, so I opted for marinating instead.
They would have benefited from another couple of hours in the marinade, but the finished product was moist, and so very flavorful. The balsamic vinegar and maple mixture not only added flavor but gave the chops a wonderfully caramelized color.
I served up the chops with a simple sauteed spinach topped with some Gorgonzola crumbles for a nice contrast of flavors. We also enjoyed seasoned rice along with the chops and spinach.
You might also like these recipes:
- Peppered Pork Loin
- Coffee Dry Rub Pork Chops
- Balsamic Glazed Pork Chops
- Apple Butter Bourbon Pork Chops
If you’ve tried my Balsamic Glazed Pork Chops recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!