Thursday, November 5, 2015

Rosemary Balsamic Pork Chops

Another book I got from the library was The Campagna Table. And my new work schedule allows me to work from home 2 days a week! Yeah that is very cool.
So tonight I made dinner! Does not seem a big deal but cut out at least an hour and 15 minutes commute, if I'm lucky, and I can make dinner instead of having Chris heat something up. Tonight I made Rosemary Balsamic Pork Chops. Nice! A real meal, mid week.
The sides were Pierogi and sauteed zucchini.

From The Campagna Table, Rosemary Balsamic Pork Chops-

2 Pork Chops, at least 1 inch thick
salt and freshly ground pepper
2 tbsp. olive oil
2 tsp. fresh chopped rosemary leaves
2 tbsp balsamic vinegar

Preheat oven to 350 degrees.
Season the pork chops on both sides with salt and pepper. Rub each chop with 1 tablespoon of olive oil. Arrange in a baking dish and bake 15 to 20 minutes, until firm but springy to the touch. Remove the chops from the oven and sprinkle with rosemary and vinegar. Return to the oven and bake 5 minutes more to caramelize the vinegar. Serve immediately. I used the pro tip at this point -
To give the sauce a creamy texture with no added fat, mix a tablespoon of mustard with the vinegar before adding to the pan.

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