Balsamic Rosemary Pork Chops
This is another installment of "Quick Weeknight Recipes" brought to you by Hungry Ali! Normally when you look in my fridge/freezer, you would find chicken breasts, ground turkey and the occasional tilapia or salmon always on hand for everyday cooking. But lately, I've been trying to shake things up ever so slightly by keeping on hand the other white meat, pork chops.
I'm not really sure why I don't cook pork chops more often. Sure, they're definitely not as lean and healthy as chicken breast or ground turkey. But for just a meal or two a week, they're mighty flavorful and extremely fast to whip up for a weeknight meal on the fly. Plus, they're awfully versatile. You could keep it nice and simple with salt, pepper and a hot sear, throw a quick marinade on it before grilling or pan frying, or even lightly bread them in panko before baking in the oven.
The last time I cooked with pork chops, I tried something completely new and it really paid off. Salt, pepper, a few sprigs of fresh rosemary and a couple splashes of good balsamic vinegar made these pork chops savory, caramelized and juicy. Did I not just describe the perfect pork chop?
The only thing better than the flavor of these pork chops and the simple fact that they took only about 20 minutes from start to finish, is how absolutely gorgeous they turned out. Just look at those sexy beasts, literally!
Balsamic Rosemary Pork Chops
Ingredients
2 bone-in pork chops
Salt and pepper
2 tablespoons balsamic vinegar
4 sprigs fresh rosemary
Directions
Heat a large skillet over medium high heat. Season pork chops generously with salt and pepper. Place pork chops in skillet and lay rosemary sprigs on uncooked side while the other side sears. Flip after about 2 minutes, until there's a nice sear on one side of the chop.
Once flipped, place rosemary sprigs on seared side (side facing towards you). Drizzle with balsamic vinegar and cook for about 5 minutes to reduce. Flip pork chops once more to caramelize the other side and cook for an additional minute, until pork chops reach an internal temperature of 165 degrees. Let rest for 5-10 minutes then serve.
