Before I go into telling you about last night's dinner, I've got to give myself 20 lashes with a wet noodle. You see I tried something yesterday that I've never done before and now I'm wondering what took me so darn long.
As you all know the pork we buy these days is so incredibly lean it's very difficult to cook in a way that will leave it moist and flavorful. Last night's chops were cut from a pork loin roast I bought at Fry's on Monday - hey their loin roasts were on sale, but the chops were an unbelievable price so I figured I'd just cut 'em myself from the loin roast. Instead of planning ahead, the chops came out of the freezer to thaw yesterday noon and at 4 bells I figured I'd look into brining them. I know...I shoulda' thought about it sooner, but honestly 2 and a half hours in the brine really did the trick - in fact from what I gather, chops need a minimum of 30 minutes and a maximum of 8 hours. Download Pork Chops with Balsamic Reduction
Before cooking, I dried the center cut loin chops off with a paper towel then dusted them with pepper and sauteed them in a very hot cast iron skillet for a total of 8 minutes - 4 minutes a side. They were removed from the pan and kept warm while I deglazed the pan which took a whole 30 seconds or less. I took the pan off the heat, added a balsamic/honey combination and all hell broke loose. Don't be an "idjut" like I was - for heavens sake step back when you do it and don't breathe in. I darn near asphyxiated myself. Rest assured I made a VERY quick recovery once dinner was on the table.
Those balsamic glazed chops were amazing - moist, I mean really really moist and full of flavor. I know I should have taken a picture of the chop after a bite to show you just how juicy it was, but we were too darn busy chowing down what turned out to be an incredible dinner to even think about taking another picture. Best pork chop I've ever cooked! No kidding!
As as for the grits - picture creamy, cheesy grits with a touch of garlic,and loaded with roasted red peppers. Do I need to say anymore? Download Roasted Red Pepper Grits
Hubby says he'd eat pork chops three times a week if I'd make them. I can't wait to try this recipe.
I'm off to make out with Gavin for the weekend. I absolutely cannot wait to smooch him all over!
Posted by: Mags | 03/26/2010 at 10:03 AM
These are delish and so easy to make! Let me know what you think. Give Gavin a smooch from JBug too, OK?
Posted by: June | 03/26/2010 at 10:22 AM
Oh my heavens! Where have I been!? I didn't think I had missed out on the blog, but HELLO, I almost missed these little beauties. Has everything I love, balsamic vinegar and pork chops!
Posted by: Sophia | 03/30/2010 at 06:33 PM
Sophia - these chops are incredible. Be sure to brine them first though and they'll win you tons of accolades, I promise!
Posted by: June | 03/30/2010 at 07:11 PM