Pork Chops with Vinegar Sauce
From Lucinda's Rustic Italian Kitchen
4 servings
1/2 C red wine vinegar
4 cloves garlic, 2 minced, 2 whole
3 tbsp rosemary leaves or 1 1/2 dried
4 (1 inch thick) center cut pork shops
Coarse Salt
Black Pepper
1. In a small bowl, combine the vinegar, garlic, and rosemary. Set aside for at least 15 minutes or up to several hours.
2. Preheat oven to 375
3. Season both sides of the pork chops with salt and papper. Heat a large oven proof skillet over high heat until it is very hot. Add the pork chops to the pan, working in batches if necessary to avoid crowding the pan. Cook 3 minutes per side and don't move the chops until ready to turn. Transfer the skillet to the over for 15 minutes.
4. Carefully remove the pan from the oven and return to the stovetop over high heat. Pour in the vinegar mixture and swirl it around the pan, turn the chops to coat them in the sauce on both sides, and cook until the sauce has a syrupy consistency and the internal temperature of the chops is 140, about 4 minutes. if necessary, remove the chops to a warm platter to reduce the liquid further w/out overcooking chops, then return to pan to coat. Serve immediately with a little sauce dribbled on each chop.
Comments: Came out decently well, but dry! Next time I'll reduce the searing time? or the time in the oven maybe? Also, we didn't have enough rosemary (didn't want to kill the plant), but that was ok I guess.
4 servings
1/2 C red wine vinegar
4 cloves garlic, 2 minced, 2 whole
3 tbsp rosemary leaves or 1 1/2 dried
4 (1 inch thick) center cut pork shops
Coarse Salt
Black Pepper
1. In a small bowl, combine the vinegar, garlic, and rosemary. Set aside for at least 15 minutes or up to several hours.
2. Preheat oven to 375
3. Season both sides of the pork chops with salt and papper. Heat a large oven proof skillet over high heat until it is very hot. Add the pork chops to the pan, working in batches if necessary to avoid crowding the pan. Cook 3 minutes per side and don't move the chops until ready to turn. Transfer the skillet to the over for 15 minutes.
4. Carefully remove the pan from the oven and return to the stovetop over high heat. Pour in the vinegar mixture and swirl it around the pan, turn the chops to coat them in the sauce on both sides, and cook until the sauce has a syrupy consistency and the internal temperature of the chops is 140, about 4 minutes. if necessary, remove the chops to a warm platter to reduce the liquid further w/out overcooking chops, then return to pan to coat. Serve immediately with a little sauce dribbled on each chop.
Comments: Came out decently well, but dry! Next time I'll reduce the searing time? or the time in the oven maybe? Also, we didn't have enough rosemary (didn't want to kill the plant), but that was ok I guess.