Juicy Pork

The perfect main dish to my Mother's Day spread. Juicy succulent pork chops with a sweet balsamic glaze. The flavors all blended so well making the whole meal perfect. I seared the pork chops to lock in the juice and the glaze made a great caramelization (sp?) on the chops.

After letting the pork chops rest (as seen on the plate below) for five minutes I served them and every one was perfectly done. I always am afraid I will either dry out the chop or will under cook it but this time it was perfect. Very light pink in the middle and a great seared edge.

Source: Noodle Nights & Muffin Mornings



Pork Chops with Balsamic & Brown Sugar Glaze

• 6 boneless center-cut pork chops (1- 1 1/2inch thick)
• salt
• pepper
• extra virgin olive oil
• 4 cloves garlic (pressed)
• 1 cup balsamic vinegar
• 2 tbsp brown sugar

Preheat oven to 350 degrees.

Salt and pepper both sides of pork chops. In a large saute pan, heat olive oil over medium heat. Add garlic and stir until browned. Carefully place 1/2 of the pork chops into pan. Do not move pork chops once they are in the skillet so you can get a great sear. Cook each side until brown (about 5 minutes depending on thickness) and then remove from skillet and place on plate. Cover with tented foil.

In same skillet add balsamic vinegar and brown sugar. Reduce heat and stir until mixture reduces. Return pork chops to skillet and turn to coat with sauce. Once coated, remove and put on plate spooning additional sauce on top if needed.

Place pork chops in oven and cook for 15 minutes or until done. Repeat above instructions for second half of pork chops.