Pork chops with balsamic caramelized onions. Pork to me is one of the most versatile meat to cook with. Here is a very simple recipe that not only is easy to make, as well as it is also fail-proof.
A perfect weeknight dinner for the whole family. Or, the ideal date dinner that even your husband can prepare with ease.
When you cook the onion over low, medium heat, in other words, sweating the onions, you are allowing the natural juice of the onion to come out. Those natural juices with olive oil or butter facilitate a beautiful caramelization. Your onions will become sweet and savory.
The most important step is to ensure you stir them frequently in the about 20 minutes that you have them in the skillet. This timing is for a gas stove. It may variate a bit depending on your stove.
The red onion, once caramelized, is softer and sweeter and a great pairing with balsamic vinegar.
Balsamic vinegar is sweet, dark, concentrated, and richly flavored. Used to enhance salad dressing, sauces, and marinades. Also used with desserts.
Traditional balsamic vinegar is made only with one ingredient: sweet juice of pressed grapes, boiled to a concentrate, fermented, and highly acidic.
The most expensive balsamic vinegar is barrel-aged from 12 to 25 years or longer, thus the high cost. Do not be fooled by impostors, the real traditional balsamic vinegar is always labeled Aceto Balsamico Tradizionale and has a D.O.P., Denominazione di Origine Protetta stamp. A European Union certification guarantees the quality, production, and place of origin.
Something that I make and keep in my refrigerator is Balsamic Glaze. Not only does it keep well, but it is also excellent with sauces, roasted vegetables, or over your favorite ice cream just 'cause.
Although I love and own a few Lodge cast iron skillets when you work with acidic food, balsamic vinegar in this case, the acidity and the cast iron have a chemical reaction.
The vinegar will break down on the cast iron, thus bringing to the surface particles of your skillet.
I would strongly suggest you do not use them with this recipe.
I served the pork chops on a bed of arugula salad. However, couscous, rice, and roasted vegetables are good sides for this dish or pork in general.
Honey Balsamic Pork Chops
White balsamic Pork Chops with Roasted Potatoes and Peas
Linguine With Prawns, Fresh Tomatoes and Spinach
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