Pork Chops With White Balsamic Sauce

Sweet, Sour And Quick To Make

• Servings: 4.

White balsamic vinegar has the same sweet and sour complexity of its darker counterpart but is lighter in both color and taste.  This recipe, adapted from one in Fine Cooking Magazine, uses white balsamic vinegar first as a marinade and then as a quick sauce, turning boneless pork chops into a special yet easy weeknight supper.

Many stores sell their pork chops in thick slices.  Just buy two and ask the the butcher to cut them in half on the horizontal so that they're 1/2-inch thick.  They'll cook more evenly and more quickly this way.  Plus they'll respond better to the marinade.

I do not like to serve this dish with a salad because any acidity in a dressed salad will fight with the sweet and sour flavor of the pork.  Instead serve this with little roasted potatoes, pilaf, or your favorite grain so to be able to soak up the flavorful sauce.  A green vegetable such as petite peas or green beans is also nice.

Ingredients

• 1/4 cup plus 1 tablespoon canola oil
• 1/4 cup white balsamic vinegar
• 3 medium to large garlic cloves, finely minced and crushed into a paste using the side of a chef's knife
• 1 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless pork chops, 1/2-inch thick
• Salt
• Freshly ground black pepper
• 3 tablespoons unsalted butter, still cold and cut into 1/2-inch dice

Directions

1. Place the pork chops in a single layer in a shallow baking dish. You can also use a large plastic bag that seals well.
2. In a small bowl or a one-cup measuring cup, combine the vinegar, garlic, rosemary, and red pepper flakes and whisk to combine. Pour the mixture over the pork chops, making sure that the meat is completely coated. Seal the bag tightly or cover with plastic wrap if you're using a baking dish, and leave at room temperature for about 20 minutes.
3. Remove the pork chops from the marinade and reserve the marinade in a bowl or measuring cup.
4. Pat the pork chops dry with paper towels. Sprinkle both sides with salt and pepper.
5. Place the remaining tablespoon of canola oil in a large skillet over medium high heat until the oil shimmers. Reduce the heat to medium and cook the chops in a single layer, turning once, for about six minutes total. Remove the chops to a serving platter, and cover with a piece of foil to keep warm.
6. In the still hot skillet, add the marinade and bring to a boil over medium high heat. Boil for one minute. Lower the heat to medium low and whisk in the pieces of cold butter one at a time. Once the butter is melted and combined, remove from the heat, taste and adjust the seasoning, and pour the sauce over the chops.
7. Serve immediately.