balsamic-glazed pork chops with peppered cabbage
love love balsamic vinegar..and i love pork chops so while driving home tonight i thought why not combine the two? i usually just grill my pork chops on the grill with a salt, pepper and olive oil but pete has the grill on the side of the house because he is re-staining our patio and well i didn't want to have to fight my way through everything that normally is on the patio to get to the grill so i had to change things up..and peppered cabbage is by far my most favorite way to eat cabbage.. sorry the picture didn't turn out.. *sad face* they were delicious..
pork chops (recipe inspired here)
prep time: 10 minutes
pork chops (recipe inspired here)
prep time: 10 minutes
cooking time: 25 minutes
servings: 4
ingredients:
6 center cut pork chops
salt and pepper
olive oil
1 to 2 shallot(s) roughly chopped
1/4 cup chicken broth
2/3 cup balsamic vinegar
1 1/2 tsp. splenda (or sugar)
pat pork chops dry and sprinkle with salt and pepper.. heat oil (2 swirls around the pan) in a large heavy skillet over medium-high heat.. cook pork (in batches if necessary) until pork is brown on both sides about 3 minutes each side.. remove from heat and set to the side.. add shallots and cook until tender and golden brown about 5 minutes..add broth and deglaze pan.. then add vinegar and splenda and continually scraping up all the lovely bits on the bottom of the pan.. salt and pepper to taste.. cook stirring until splenda is disolved and liquid is thickened slightly about 1 minute..reduce heat to simmer and return pork (along with any juice that's accumulated on the plate) back to the skillet and turn 2 or 3 times to coat each chop with sauce.. Cook, turning over once until pork is just cooked through about 15 minutes but you be the judge your pork might be thicker or thinner than mine was.. Transfer pork to your serving platter and crank up the heat on the sauce until it becomes thick and syrupy.. about 2 additional minutes.. pour over pork..
peppered cabbage
prep time: 5 minutes
servings: 4
ingredients:
6 center cut pork chops
salt and pepper
olive oil
1 to 2 shallot(s) roughly chopped
1/4 cup chicken broth
2/3 cup balsamic vinegar
1 1/2 tsp. splenda (or sugar)
pat pork chops dry and sprinkle with salt and pepper.. heat oil (2 swirls around the pan) in a large heavy skillet over medium-high heat.. cook pork (in batches if necessary) until pork is brown on both sides about 3 minutes each side.. remove from heat and set to the side.. add shallots and cook until tender and golden brown about 5 minutes..add broth and deglaze pan.. then add vinegar and splenda and continually scraping up all the lovely bits on the bottom of the pan.. salt and pepper to taste.. cook stirring until splenda is disolved and liquid is thickened slightly about 1 minute..reduce heat to simmer and return pork (along with any juice that's accumulated on the plate) back to the skillet and turn 2 or 3 times to coat each chop with sauce.. Cook, turning over once until pork is just cooked through about 15 minutes but you be the judge your pork might be thicker or thinner than mine was.. Transfer pork to your serving platter and crank up the heat on the sauce until it becomes thick and syrupy.. about 2 additional minutes.. pour over pork..
peppered cabbage
prep time: 5 minutes
cooking time: 30 minutes
servings: 4
ingredients:
2 slices of bacon, cut unto small bite size pieces
salt to taste
1/2 tblsp. pepper (we like ours very peppery if you don't like things peppery add to your taste)
1 head purple cabbage, cored and sliced
cook the bacon until just before crispy (about 5 minutes) add cabbage, salt and pepper.. cook cabbage until tender but still has some crispness to it.. about 20-30 minutes..
servings: 4
ingredients:
2 slices of bacon, cut unto small bite size pieces
salt to taste
1/2 tblsp. pepper (we like ours very peppery if you don't like things peppery add to your taste)
1 head purple cabbage, cored and sliced
cook the bacon until just before crispy (about 5 minutes) add cabbage, salt and pepper.. cook cabbage until tender but still has some crispness to it.. about 20-30 minutes..
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