Balsamic Glazed Pork Chops
Good morning to you all! :-)
How did you sleep? Grey and I were so tired last night — we were sitting on the couch at 7:45 and couldn’t keep our eyes open, so we headed to bed. It was still light out! We felt kind of weird about it, but he is still sleeping, so he obviously needed it. I woke up at around four o’clock, which is only an hour earlier than I normally wake up, so I just made a pot of tea and have been lounging on the couch ever since.
What are you all doing today? G and I are registering — we are so very excited! I think we will have a lot of fun picking things out for our new life together. I have a list of things that are necessities that I found over at Brides and that was incredibly helpful. Also, ABC Dragoo has been a huge help this morning with ideas for me — check out her website here. There are some other things that we want to be sure to register for, and I wrote those down, too.
I was so happy when Greyson walked through our front door yesterday, home from his two-week training. Even though I kept busy while he was away, I missed him terribly. I re-decorated a bit, so that was a surprise to him when he came home. I started a gallery wall on the short hall leading to our bedroom, and added some other fun things around the apartment — all things that I already had, just used or placed differently. I have found that that is definitely one of my stronger points when it comes to home decor — figuring out other usages for things, making do with what I have.
Last night I made a really great recipe that we hadn’t tried before, and I thought that, like I do with all of my recipe successes, I would share it with you! If you want to know the source of the recipe, it came from Gourmet magazine.
Balsamic Glazed Pork Chops
Ingredients:
4 thick cut pork chops, center cut
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 ounces small shallots, quartered and peeled (about 3 small shallots)
2/3 cup balsamic vinegar
1 1/2 teaspoons sugar
Directions:
1. Salt and pepper the pork chops on both sides.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (I did mine in batches) along with the shallots, turning pork over once and stirring shallots occasionally until pork is browned and shallots are tender, about 5 minutes total. (My shallots started to brown a lot by the time I was on my final batch of pork. I was worried they were going to taste burnt, but they didn’t at all!) Transfer pork with tongs to a plate.
3. Add vinegar, sugar, salt and pepper to the shallots in the skillet. Cook, stirring until sugar is dissolved and liquid is slightly thickened, about 1 minute. Reduce heat to moderate, return pork and any juices to the skillet, and cook, turning once, until pork is just cooked through. (About 3 minutes).
4. If necessary, remove pork to a covered dish and boil sauce alone until thick and syrupy (2 to 3 minutes more). Pour syrup over pork and serve warm.
I served this with some roasted potatoes — very easy. It was light, but filling; and we have two leftover servings. Lunch, anyone? :-)
Love, Mareah
Tagged as: recipe. balsamic. pork chops. home.
-
kisses-and-cake posted this
