Saturday, February 24, 2018

Pork Chops with Balsamic Vinegar

Scaloppine All'Aceto Balsamico or Pork Chops with Balsamic Vinegar can be found on page 64 of  La Cucina, The Regional Cooking of Italy. The recipe can also be found at the end of this post. It is a recipe from the Emilia-Romagna region of Italy.
The recipe calls for Pork Loin. The Pork Chops were sliced nice and thin and the price was friendlier. I still pounded the Chops to make them thinner. This dish came together in a flash and the flavor was perfect.

Pork Chops with Balsamic Vinegar

1 lb pork loin, sliced
All-purpose flour for dredging
1/4 cup extra-virgin olive oil
1 tbsp balsamic vinegar

Pound the slices of pork to make them very thin, then flour them lightly.
Heat the olive in a pan, add the pork, brown on both sides.
Salt and sprinkle with balsamic vinegar.
Serve immediately while the heat is still making the vinegar give off all its fragrance.

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