|When I saw this on Confections of a Foodie Bride, I knew I had to try it. I have never brined a pork chop before and after having it, I doubt I will ever eat a pork chop that hasn't been brined again. It was so good, moist, tender, flavorful. Sadly, C wasn't a fan of the sauce at all, "You know I don't like vinegar." Except for the fact that we dipped our bread in balsamic and olive oil at nearly every restaurant we ate at in Italy. So sadly, I won't be making this again for a family dinner. Which is really too bad because I really loved the sauce. It thickens up so nicely and melts so nicely onto the hot pork.|
¼ cup balsamic vinegar
¼ cup honey
2 green onions, sliced
1 large clove of garlic, chopped
1 tablespoon butter
2 brined pork chops (recipe follows)
1 tablespoon olive oil
Red pepper flakes
Preheat oven to 425.
In a small sauce pan, stir together balsamic vinegar, honey, white and light green parts of the onions, and garlic over medium-high heat. Bring to a boil and let cook for ~10 minutes, reducing heat as necessary to prevent boil overs. Remove from heat, stir in butter until melted, and set aside to cool and thicken.
Heat olive oil over medium-high heat in an oven-safe pan. Liberally season both sides of the pork chops with red pepper, salt, and black pepper. Sear for 3 minutes, flip pork chops, and finish in the oven to an internal temp of 150. Remove and let rest in the pan for 5 minutes. Serve topped with a generous spoonful of Agrodolce sauce.
Pork Chop Brine
6 cups cold water
¼ cup of kosher salt
¼ cup molasses
1 teaspoon black pepper corns
1 teaspoon dried rosemary
2 pork chops, 1 1/2-2 inches thick
Add salt and molasses to water in a large Tupperware container. Add roasemary, peppercorns and pork chops. Cover tightly and refrigerate up to 24 hours. Remove from the brine and pat the pork chops dry before preparing.
Adapted from Confections of a Foodie Bride
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