Pork Chops With Sage And Balsamic Vinegar Recipes

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.

SAGE AND BALSAMIC PORK CHOPS

Steps:

• Preheat oven to 375°.
• Preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.
• In a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.
• Coat the pork chops and then place them in the skillet; sear the meat on both sides to caramelize, about 2 minutes on each side.
• Transfer the skillet to the oven to finish off, about 8 minutes.
• While the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.
• Place over high heat and bring to a simmer.
• Whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.
• If polenta is too thick, you can always add more warm chicken stock or milk.
• Serve the polenta alongside the pork chops.
• Garnish polenta with extra grated/shaved cheese.

PORK CHOPS WITH SAGE AND BALSAMIC VINEGAR

Steps:

• Heat the oil in a large skillet over high heat.
• Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
• Brown the pork on all sides.
• Transfer to the insert of a 5- to 7-quart slow cooker.
• Add the figs to the slow cooker.
• Add the onions and sage to the same skillet and sauté until the onions are softened, about 5 minutes.
• Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker and pour in the broth.
• Cover and cook on HIGH for 3 ½ to 4 hours or on LOW for 6-8 hours.
• Carefully remove the pork from the pot and cover with foil.
• Using an immersion blender, puree the sauce and whisk in the butter.
• Return the pork to the slow cooker and set on warm to serve.