- 1 cup balsamic vinegar
- 3 Tbsp. extra-virgin olive oil
- 3 cloves garlic, peeled
- 4 center-cut pork rib chops about 1" thick
- 1 large red onion, cut through the core into about 8 wedges
- 2 ripe, firm Bosc pears, peeled, cored and cut into 8 wedges
- Salt and pepper
- 1/4 cup red-wine vinegar
- 2 Tbsp. honey
Friday, October 19, 2012
Oven-Braised Pork Chops with Pears
Don't buy the super-expensive balsamic vinegar to make a reduction. A little of the reduction goes a long way.
In a small saucepan, bring the balsamic vinegar to a boil. Adjust the heat to a gentle boil and boil until the vinegar is syrupy and reduced to about 1/4 cup. Set aside.
Preheat oven to 425 degrees F. Heat the oil in a heavy skillet over medium high heat. Whack the garlic cloves and scatter them over the oil. Cook until lightly browned, about 2 minutes. Remove to a small plate. Lay the pork chops in and cook until browned, about 6 minutes. Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second side of the chops are browned. Season with salt and pepper. Halfway through browning the second side, tuck the pear wedges in between the chops.
Stir the red wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar honey mixture into the skillet and bring to a full boil. Return garlic cloves to the skillet. Roast until the onions and pears are tender and caramelized, about 30 minutes.
Drizzle with balsamic-vinegar reduction.