Pork Braised in Port and Balsamic Vinegar 🍷🍖
Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Description:
One of the most delightful dinner entrees, this Pork Braised in Port and Balsamic Vinegar combines savory pork chops with the rich flavors of port wine and balsamic vinegar, creating a dish that is both elegant and comforting. The sweetness of the port wine balances perfectly with the tanginess of the vinegar, while the onions add depth and sweetness to the sauce. Perfect for a cozy night in or a special occasion dinner, this recipe is sure to become a favorite in your household.
Ingredients:
- 4 center-cut pork chops
- 1 tablespoon olive oil
- 1 1/2 cups chicken stock
- 1/2 cup port wine
- 1/2 cup balsamic vinegar
- 2 onions
- Salt and pepper, to taste
Instructions:
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Prepare the Pork: Start by rinsing the pork chops and patting them dry with paper towels. Season them generously with salt and pepper, and for an extra burst of flavor, consider adding a sprinkle of rosemary to the seasoning rub. Set aside.
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Sear the Pork: Heat the olive oil over high heat in a heavy skillet large enough to accommodate all the pork chops without overcrowding. Once the oil is hot, add the pork chops to the skillet and sear them for about 1 1/2 to 2 minutes per side, or until nicely browned. Once seared, remove the pork chops from the skillet and set them aside, keeping them warm.
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Prepare the Sauce: After removing the pork chops from the skillet, pour off any excess fat, leaving about 1 tablespoon in the skillet. Reduce the heat to medium and add the sliced onions to the skillet. Season the onions with salt and pepper, and sauté them for about 5 minutes, or until they are softened and translucent.
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Deglaze the Pan: Once the onions are cooked, deglaze the skillet by adding the chicken stock, port wine, and balsamic vinegar. Stir well to incorporate all the flavors and bring the mixture to a boil.
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Braise the Pork: Return the seared pork chops to the skillet, nestling them into the sauce. Reduce the heat to a simmer, cover the skillet, and allow the pork chops to cook for 4-5 minutes on one side. Then, flip them over and cook for an additional 4-5 minutes on the other side. The total cooking time should be between 11-15 minutes, depending on the thickness of the pork chops. If your pork chops are thicker, you may need to double the cooking time on each side.
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Reduce the Sauce: Once the pork chops are cooked through, remove them from the skillet and keep them warm. Degrease the sauce by removing any excess fat that has risen to the surface. Then, continue to cook the sauce, stirring occasionally, until it has reduced to a thick, syrupy consistency.
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Serve: Once the sauce has reached the desired consistency, return the pork chops to the skillet, coating them in the rich, flavorful sauce. Serve the pork chops hot, with plenty of sauce spooned over the top. This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.
Nutritional Information (per serving):
- Calories: 560.6
- Fat: 28.7g
- Saturated Fat: 9.7g
- Cholesterol: 151.5mg
- Sodium: 143.5mg
- Carbohydrates: 11g
- Fiber: 1g
- Sugar: 6g
- Protein: 53.5g
Recipe Notes:
- If you can’t find port wine, you can substitute it with any red wine of your choice, though a slightly sweet red wine works best for this recipe.
- For an extra touch of indulgence, consider using chocolate port or hazelnut sherry if available.
- Make sure not to overcrowd the skillet when searing the pork chops, as this can prevent them from achieving a nice golden brown crust.
- Adjust the cooking time depending on the thickness of your pork chops to ensure they are cooked through but still tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
