Balsamic-Glazed Pork Chops
with Arugula-Basil Rice Pilaf Serves 4
ingredients
3 tablespoons cold unsalted butter
1 6-ounce box rice pilaf mix, such as Near East brand
3 tablespoons extra-virgin olive oil (EVOO)
4 1-inch-thick center-cut pork loin chops
Salt and freshly ground black pepper
1 small onion, chopped
1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
1 sprig of fresh rosemary, chopped
3 garlic cloves, chopped
¼ cup balsamic vinegar (eyeball it)
2 tablespoons honey
1 cup chicken stock or broth
2 cups trimmed and chopped arugula (from 1 bunch)
15 to 20 fresh basil leaves, shredded or torn Arugula
1. In a medium pot over high heat, combine 1 tablespoon of the butter and 1¾ cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
2. While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). 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. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
3. While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.
4. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf. I didn't do the rice pilaf with this. I just did regular Minute Rice with half water and half chicken broth(the rest of the can) with some butter.
John walked in from work and took a big ole sniff and said - It smells good in here. YAY! Then, he actually had seconds! I take that as a huge compliment. I always worry when I cook because I've had quite a few "BAD" dinners and John is such a good cook.
This was actually pretty easy to do. I should have probably cooked the glaze a bit longer and reduced it a bit more. It wasn't very glazey. So, when I say easy to do, I mean that anyone could do this recipe!(THAT MEANS YOU LAURA FOLLETT!!)
