When you want a quick, flavorful meal in a matter of minutes this might just be what you're looking for. It would even be suitable for a homey and casual dinner party entree.
If you try it, I hope it is as well liked at your house as it is at mine.
I cut my own chops from a boneless loin roast, but if you buy boneless loin chops look for ones that are about 1/2 to 3/4- inch thick.
Balsamic Vinegar-Sage Pork Chops
with Brown Sugar Apple Slices
4 boneless loin pork chops, between 1/2 to 3/4-inch thick
2 Tablespoons canola (or other flavorless oil)
2 Tablespoons Balsamic Vinegar
2 Tablespoons chopped fresh sage
2 small to medium sweet, red apples
1/3 cup brown sugar
1 Tablespoon butter
Place chops in a non-reactive shallow container, add the vinegar, oil and sage to the chops; turn one or twice to coat the chops. Set aside.
Slice apples and press into brown sugar, melt butter in a large skillet over medium heat. Add apple slices to melted butter and cook gently for a few minutes on each side. Remove from heat, cover loosely and keep warm.
Heat a large, heavy skillet over high heat. Drain chops and brown for 3 to 4 minutes on each side until done.
Note: You may serve at this point, or take it one step further, as I do.
Remove the chops to a heated platter, cover loosely and keep warm.
Add the pork marinade ingredients and 1 more tablespoon of Balsamic Vinegar plus 1/2 cup chicken broth to skillet and deglaze the pan, scraping up any fond (caramelization and browned bits) from the bottom of the pan. Allow to boil, stirring frequently until liquid is reduced by half.
The sage leaves will have darkened from the Balsamic Vinegar, so strain them out if you like, but I don't bother because I love their flavor.
Optional to enrich the sauce: Remove pan from heat and stir or whisk in 2 to 3 teaspoons soften butter to the hot reduction until melted.
Plate the apples and chops on warmed plates and drizzle a little of the reduced pan juices over the top of each chop. Garnish plates with additional sage if desired.
Perfect served with a steamed green vegetable, or your favorite cabbage slaw.
Adapted from Donna Hay.