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Want something tasty and simple for dinner? Then this is it! Balsamic Glazed Pork Chops.
Using a commercially prepared Balsamic Glace (or Glaze) makes this dish a snap. If you don’t have a jar of it, you can make your own balsamic reduction by combining balsamic vinegar with a bit of sugar (I use about 1/2 cup balsamic to 1 teaspoon sugar) cook it down on a fairly low heat until reduced to a thick glaze. But commercially prepared glace is so readily available and convenient, I always have some on hand. It’s great not only for these Balsamic Glazed Pork Chops but is wonderful drizzled over a salad, some bruschetta or a Caprese Salad! A little bit packs a lot of flavors. Colavita made a very good Balsamic Glace that can be found in many supermarkets or purchased online.
Most people cook pork to death because of “trichinosis“, a parasite that was passed on to humans by wild or backyard pigs. This is not the case anymore with commercially raised pigs, so please, keep the meat nice and moist; just a touch of pink is fine. A quick brine, while not necessary, will also help keep the meat moist. To brine, simply add 1/2 cup sugar, 1/2 cup salt to about 1 gallon of cold water; place the chops in and let them sit for 15 – 30 minutes. Drain; pat dry and proceed with the recipe.
Rub the pork chops with olive oil and season with salt and pepper and sprinkle with dried thyme. Heat a well-seasoned pan, preferably cast iron, over medium heat; add the pork chops and cook, turning occasionally and brushing with the glace, until cooked through and well glazed. Sprinkle with thyme leaves, if desired.
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