Tuesday, November 13, 2012

Honey and Rosemary

I have to admit I don't have a very good score when it comes to pork--the last time I tried to make pork cutlets they came out dry and stringy and I've been a little intimidated to approach them since. I've had a little more experience with not overcooking my meats, however, so for dinner I decided to modify this delicious recipe I found on Saveur's website.

Pork Chops with Balsamic Vinegar and Honey Glaze

4 bone-in pork chops
3 tbsp olive oil
⅓ cup balsamic vinegar
2 tbsp honey
zest of an orange
4 tbsp unsalted butter
sprig fresh rosemary, torn into 1" pieces

~Put pork chops on a plate; drizzle with olive oil and season generously with salt and pepper.
~Mix vinegar, honey, and orange zest in a saucepan and cook over medium heat until reduced to ¼ cup. Stir in butter and rosemary and take off heat.
~Heat up a dry skillet on high heat; when it is hot, place the pork chops in the pan to cook, fliping and basting with balsamic mixture every 2-3 minutes until browned and cooked through, about 12–14 minutes.
~Transfer pork chops to a plate and let sit for 5 minutes before serving.

There seems to be a silly idea that pork should be cooked "until it's done", AKA until it's overdone, bone dry, and tough, which is, objectively, generally less than desirable. A perfectly cooked pork chop should be tender and juicy, as these were...so don't overcook your pork!