porkopolis

There's more to Boston than tea parties, clam chowder, and the Red Sox. There are pork chops. I know, seems strange, right? I would be inclined to associate pork chops with a town more like... Omaha? No, that's where bad steaks fly in from. Des Moines? (the answer is actually Smithfield, VA)

Today, walking around the South End of Boston in search of food-related employment, I probably read close to 30 menus, and about 20 of them included a pork chop dish. Grilled Berkshire pork chop at The Beehive, another Berkshire pork chop at Sorellina, honey brined crunchy pork chop at Pops... So what was for dinner tonight? Pork chops. My own special kind.

Balsamicky Pork Chops

This recipe will feed 4 people.

-ingredients-
4 center-cut top loin bone-in pork chops (1 for each person)
1 large sweet onion, sliced lengthwise into strips
15 crimini mushrooms, sliced
2 tablespoons olive oil
1 1/2 teaspoons salt
1 1/2 teaspoon black pepper
1/2 cup balsamic vinegar
2 teaspoons sugar
2 sprigs fresh rosemary
1 tablespoon unsalted butter

-preparation-
1. Pat pork dry. Season with 1 teaspoon salt and 1 teaspoon pepper.
2. Heat oil in heavy large saucepan on moderately high heat. Once oil is hot but not smoking, put pork chops in pan. After about 3 minutes, turn pork over and add onion and mushrooms to pan; cook for another 3 minutes.
3. Remove pork from pan. Add vinegar, sugar, rosemary sprigs, and remaining salt and pepper to pan, stirring onion and mushrooms. Cook until sugar is dissolved and sauce is slightly thickened, about 2 minutes.
4. Remove rosemary and return pork to pan, turning a few times to coat with sauce. Allow pork to cook through in pan, about 3 minutes.
5. Remove pork from pan and increase heat. Bring sauce to boil; allow to thicken, about 2 minutes. Melt in butter.
6. Drizzle sauce over pork and serve.














Picture: Step 4.