• 06Oct

    A reduced balsamic and port sauce is a flavor to die for, and the flavor goes amazingly well with pork, once it is reduced and slightly sweetened. This recipe is always a hit, and is extremely easy to make.

    Ingredients (for 4)

    1.5 lb boneless pork loin, cut into 1/2-3/4 inch thick chops
    3/4 cup balsamic vinegar
    1/2 cup port
    2 tbsp olive oil
    1/2 tsp salt
    6 shallots, or 1 sweet onion

    Heat olive oil in saucepan on medium heat. Add pork chops, and cook for 1 minute on each side, or until each surface is cooked. Remove from frying pan, and let sit in a dish. Mince shalllots, add to saucepan sauté until clear. Add balsamic vinegar, port and a pinch of salt. Cook on medium heat, and simmer until sauce reduces to half its original volume. Add pork chops to saucepan, and cook on medium heat until cooked through. Serve with reduced balsamic port sauce on top.

    Enjoy, and remember, it is not polite to lick the leftover sauce from your plate, not matter how good it is!

    Wine suggestion:
    The sauce for these chops is fairly sweet and rich. A sweet, full bodied shiraz makes a perfect accompaniment. It is strong enough that it will not be overpowered by the sauce, and the spice goes really nicely with the sweetness.