Im trying to find a reciepe i made before for pork chops. it was balsamic glazed with red onions?!
Im 90% sure it was a rachael ray, and it mustve come out of one of her cookbooks!. anyone make this before!? I think they paired couscous with itWww@FoodAQ@Com
Answers:
I don't know if this is what you had before and it's not a Racheal Ray recipe!.!.!.!.!.!.!.!.!.!. sorry, but it does sound absolutely divine! I would do an Apple Pear Couscous with this, and actually, I'm going to save this recipe for myself for my next days off cooking project, so you've helped me today! I hope this is what you were looking for!
Balsamic-Glazed Pork Chops
Ingredients
2 tbsp unsalted butter, cold
3 tbsp extra virgin olive oil
4 lean pork chops
salt and freshly ground black pepper
1 small onion, chopped
1 tbsp fresh thyme, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tbsp honey
1 cup chicken broth
Directions
Heat a large skillet over medium-high heat!. Add 2 tbsp of the olive oil!. Season the chops with salt and pepper, then add to the hot skillet!. Cook the chops for 5 minutes on each side!.
Transfer the chops to a platter and cover with foil to keep warm!. Return the pan to the heat and add the remaining tbsp of olive oil!. Add the onions, thyme, rosemary, and garlic!. Saute for 4-5 minutes!. Add the balsamic vinegar, honey, and chicken stock!. Cook until the liquids have reduced by half!.
Once reduced, turn off the heat and add the unsalted butter!. Stir an shake the pan until the butter melts!. Add the chops to the pan and coat them in the glaze!.
Makes 4 servings
Number of Servings: 4Www@FoodAQ@Com
Balsamic-Glazed Pork Chops
Ingredients
2 tbsp unsalted butter, cold
3 tbsp extra virgin olive oil
4 lean pork chops
salt and freshly ground black pepper
1 small onion, chopped
1 tbsp fresh thyme, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tbsp honey
1 cup chicken broth
Directions
Heat a large skillet over medium-high heat!. Add 2 tbsp of the olive oil!. Season the chops with salt and pepper, then add to the hot skillet!. Cook the chops for 5 minutes on each side!.
Transfer the chops to a platter and cover with foil to keep warm!. Return the pan to the heat and add the remaining tbsp of olive oil!. Add the onions, thyme, rosemary, and garlic!. Saute for 4-5 minutes!. Add the balsamic vinegar, honey, and chicken stock!. Cook until the liquids have reduced by half!.
Once reduced, turn off the heat and add the unsalted butter!. Stir an shake the pan until the butter melts!. Add the chops to the pan and coat them in the glaze!.
Makes 4 servings
Number of Servings: 4Www@FoodAQ@Com
For the chops:
4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
1/4 cup olive oil
2 to 3 tablespoons Dijon mustard
Salt and freshly ground black pepper
Leaves from a few sprigs fresh thyme
For the onions:
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated!. Bring to room temperature before cooking!.
Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot!. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side!. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet!. Add onions and cook for about 4 minutes!. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes!. Season with salt and pepper!.Www@FoodAQ@Com
4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
1/4 cup olive oil
2 to 3 tablespoons Dijon mustard
Salt and freshly ground black pepper
Leaves from a few sprigs fresh thyme
For the onions:
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated!. Bring to room temperature before cooking!.
Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot!. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side!. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet!. Add onions and cook for about 4 minutes!. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes!. Season with salt and pepper!.Www@FoodAQ@Com