Balsamic Rosemary Pork Cutlets Recipes

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE

Steps:

• Spread the breadcrumbs on a piece of wax paper.
• Press both sides of the cutlets into the breadcrumbs, until coated.
• Heat a large skillet over medium-high heat.
• Add a little oil and cook the cutlets on each side until lightly browned and cooked.
• You may need to add a little oil to brown the other side.
• Stir the butter, garlic, and sage into the skillet.
• Cook for a minute.
• Add the chicken broth and sugar.
• Let it simmer down to about 1/3 cup.
• Add the vinegar and simmer a minute more.
• Pour the sauce over the cutlets and serve.
• If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

BALSAMIC PORK CHOPS

Steps:

• Pat pork chops dry with paper towels, and season with salt and pepper.
• Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
• When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork chops from heat and cover to keep warm.
• Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
• Drizzle pan-fried chops with balsamic glaze and serve warm.

PORK CHOPS WITH HONEY-BALSAMIC GLAZE

Steps:

• Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

BALSAMIC-GLAZED PORK CHOPS

Steps:

• Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
• Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.

ROSEMARY PORK CHOPS WITH BALSAMIC PAN GRAVY AND BROCCOLI WITH CRISPY SOPPRESSATA

Steps:

• Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the soppressata strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4 to 5 minutes.
• While the soppressata is getting crispy, start the pork chops. Preheat a second skillet over medium-high heat with 2 tablespoons of the EVOO. Season the pork chops with salt, pepper, and the rosemary. Add the chops and cook for 5 minutes on each side.
• Back to the soppressata: remove the crispy soppressata to a paper-towel-lined plate and reserve. Return the skillet to the heat with 1 tablespoon of the EVOO. Add the broccoli florets and the bite-size stem pieces, season them with pepper and just a little salt, spread the broccoli out evenly in the skillet, and try not to stir it for about 2 minutes in order for it to take on a little color. Once it is lightly colored, stir and add half of the garlic and half of the chopped onions. Continue to cook for about 2 minutes, then add 1/2 cup of the chicken stock. Turn the heat down to medium, and continue to cook until the broccoli is nice and tender, about 5 minutes. If the skillet gets dry before the broccoli is tender, add another splash of either the chicken stock or water.
• Once the pork chops have done their time in the skillet, transfer to a platter and loosely cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the remaining garlic and onions. Season with a little salt and pepper. Sauté the onions for 3 to 4 minutes, until they are nice and tender, stirring frequently. Add the balsamic vinegar; cook for about 30 seconds, then add the remaining 1 cup of chicken stock. Bring it up to a bubble and continue to cook for about 2 minutes, or until there is only about 1/2 cup of liquid left in the skillet. Turn the heat off and add the butter and chopped parsley, stirring and shaking the pan until the butter has completely melted.
• Distribute the broccoli among 4 serving plates and top each serving with a little of the crispy soppressata. Arrange a pork chop on each plate and drizzle it with the balsamic pan gravy. Serve with a big hunk of crunchy bread.

BALSAMIC ROSEMARY PORK CUTLETS

Steps:

• Heat oil in large nonstick skillet over medium high heat.
• Sprinkle pork with rosemary, salt, and pepper.
• Add to pan and cook 3 minutes on each side, or until done.
• Remove pork from pan and keep warm.
• Combine broth, vinegar and honey, stirring with a whisk.
• Add to pan, scraping to loosen browned bits.
• Bring to boil.
• Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
• Return pork to pan and cook until thoroughly heated.