Pork Chops With Braised Cabbage And Balsamic Sherry Sauce Recipes

BALSAMIC PORK CHOPS

Steps:

• Pat pork chops dry with paper towels, and season with salt and pepper.
• Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
• When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork chops from heat and cover to keep warm.
• Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
• Drizzle pan-fried chops with balsamic glaze and serve warm.

BRAISED PORK CHOPS WITH SAVOY CABBAGE

Steps:

• Bring 6 quarts of water to the boil in the large pot. Slice the cabbage head (or heads) in half, and cut out the core completely so the leaves will separate. Discard all tough and torn outer leaves, lay the cabbage halves cut side down, and slice crosswise into strips about 1 1/2 inches wide. Drop all the strips into the water, cover the pot, and return to the boil. Cook the cabbage until tender, about 15 minutes, and drain in a colander.
• When the cabbage is cooked, put 3 tablespoons each of butter and olive oil in the big skillet and set over medium-high heat. Season the pork chops on both sides with salt (about 1 teaspoon in all), and lay them in the hot skillet. Drop the rosemary branches onto the pan bottom.
• Sear the chops on the underside, about 3 minutes, turn, and brown the second side for a few minutes more. The chops should still be rare-if you like them better done, cook a minute or two longer on both sides. Remove to a platter, and keep in a warm spot.
• Pour the wine into the skillet and bring to a boil, stirring to deglaze any caramelization. Cook for just a minute or so, to dissipate the alcohol, then drop in the remaining 3 tablespoons of butter and 3 tablespoons of olive oil. Stir well until the butter melts and the liquid is bubbling.
• Pile the cooked, drained cabbage in the skillet, turning the strips over as they heat and wilt in the pan juices. Sprinkle 1 teaspoon salt all over, and cook, tossing and stirring, until the pan is nearly dry and the cabbage shreds are just starting to caramelize.
• Push aside the cabbage, lay the chops on the pan bottom, and pour in any meat juices from the platter. Still over medium-high heat, cook the chops for 2 or 3 minutes, turning them over once or twice, just until they're heated through. Stir the cabbage so it continues to caramelize and pick up flavor. Season with more salt and some freshly ground black pepper to taste.
• Serve right from the skillet, or arrange chops and cabbage on a platter and bring to the table.

PORK CHOPS WITH BRAISED CABBAGE AND BALSAMIC SHERRY SAUCE

Steps:

• Season both sides of the chops with a 1/4 teaspoon of the salt and the pepper to taste; melt half of the butter and the oil in a heavy skillet over medium heat; add the chops and cook until slightly pink inside, about 5 minutes per side.
• Transfer the chops to a heated platter; discard the excess fat from the pan and add 1/2 cup of the vinegar and the sherry, stirring and scraping the pan to deglaze; add the chicken broth and heat to a boil over medium heat; cook until the sauce has reduced and thickened slightly, about 10 minutes; remove from the heat and keep warm.
• Meanwhile, cook the bacon until crisp in a separate skillet over medium heat; discard all but 2 tablespoons of the bacon fat; add the remaining vinegar, stirring and scraping to deglaze the pan; add the cabbage and increase the heat to high; cook, stirring, until heated through and wilted, about 5 minutes; season with remaining 1/2 teaspoon of the salt and more pepper to taste.
• Return the pan of sauce to medium heat; whisk in the mustard and the remaining butter; divide the cabbage/bacon mixture among 4 serving plates and place a pork chop on each bed of cabbage; spoon the sauce around and over each chop.
• Garnish with chopped tomatoes and sprinkle with the chives.