When I was planning this week’s menu and looking through Everyday Food I came across this recipe. I also remembered that I had a lonely pork chop in my freezer. Perfect! I made the vinaigrette recipe but only used 1/4 cup of it on the pork chop. I only let my pork chop marinate for an hour but I can see how it would be even better if it sat for even longer. The vinaigrette was very easy to put together. I think it would be great on chicken or maybe even steak. As I’m looking at the recipe in the magazine I noticed that they suggest pairing it with a spinach salad.
Balsamic-Glazed Pork Chops
source: Everyday Food, Martha Stewart
- 4 bone-in pork rib chops (10 ounces each)
- Coarse salt and ground pepper
- 1/2 cup Balsamic-Rosemary Vinaigrette
- Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
- Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.