Balsamic-glazed Pork Chops

4 from 1 vote

A LITTLE CARNIVOROUS INDULGENCE: It might seem odd to include an occasional meat dish, and for pork, nonetheless, in a recipe club aimed at sharing and teaching the benefits of a mostly plant-based diet. In the Mediterranean, though, meat consumption is not anathema; it’s just not a daily or, dare I say, even weekly indulgence, or at least wasn’t a generation or two ago. I love an occasional hunk of animal protein and in my own diet consume meat a couple of times a month, often as a special treat, maybe on Sunday or out on a Saturday night. pork is an important traditional source of protein in the Mediterranean, and its consumption is a good example of nose to tail eating. In rural communities, where people still keep their own animals, the pork slaughter happens around the Christmas holidays and nothing, literally, goes to waste. But, it’s important to note that the animal will be consumed by an extended family for months, in bits here and there and as a special treat, like these chops!

4 from 1 vote

Balsamic-glazed Pork Chops

By Diane Kochilas

Servings

Gluten Free, Greek – Inspired, Main Courses, Mediterranean, Mediterranean Diet, Pork, Recipes, The Ikaria Diet

Servings

Gluten Free, Greek – Inspired, Main Courses, Mediterranean, Mediterranean Diet, Pork, Recipes, The Ikaria Diet

Ingredients

4 boneless pork chops or cutlets about one-inch thick each, trimmed
2 tsp crushed rosemary
1 tsp dried thyme
Greek sea salt and freshly ground black pepper to taste
4 garlic cloves minced
1 red onion finely chopped
2 Tbsp extra-virgin Greek olive oil
1/3 cup balsamic vinegar
1/2 cup low-sodium chicken broth

Instructions

Using a mortar and pestle, pound the rosemary, thyme, salt, pepper and 2 of the garlic cloves together. Rub the chops or cutlets all over with this mixture.
In a large, heavy nonstick skillet, heat the olive oil over high heat until nearly smoking. Sear the chops or cutlets, in two batches if necessary, and cook for about 5 minutes per side, or until the desired doneness. Remove and set aside, covered, to keep warm.
Lower the heat a little and sauté the onions and garlic in the same skillet for about 2 minutes, or until wilted. Add the balsamic and broth. Raise heat, bring to a boil, reduce heat and simmer for about 5 minutes, or until reduced by half. Place the cutlets or chops back in the skillet over medium heat for a few minutes, turning to coat in the glaze. Adjust seasoning with salt and pepper and serve with a simple green salad if desired.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Balsamic-glazed Pork Chops