Pork Shoulder With Treviso Radicchio And Balsamic Vinegar Recipes

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PORK BRAISED IN PORT AND BALSAMIC VINEGAR



Pork Braised in Port and Balsamic Vinegar image

One of my favorite dinner entrees: You can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: It's miles better with the slightly sweet red. Note: If you have a CostPlus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.

Provided by Bansidhe

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 center-cut pork chops, 1-1/4 to 1-1/2 inches thick
1 tablespoon olive oil (more as necessary)
1 1/2 cups thawed white pearl onions (OR 1 cup chopped onions)
1/2 cup chicken or 1/2 cup pork stock
1/2 cup port wine
2 tablespoons balsamic vinegar
salt and black pepper

Steps:

  • Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
  • Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
  • Put the pork in and sear it for 1-1/2 to 2 minutes per side.
  • Remove the meat and set aside while preparing the sauce: keep warm.
  • After removing the meat from the pan, pour off all but 1 tbsp of the fat.
  • Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
  • Saute for about 5 min.
  • Deglaze the pan with the stock, wine, and vinegar, stirring well.
  • Bring to a boil and re-add the pork; reduce the heat to a simmer.
  • Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
  • (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
  • Degrease the pan and reduce until its contents are just syrupy.
  • Serve as sauce.

Nutrition Facts : Calories 560.6, Fat 28.7, SaturatedFat 9.7, Cholesterol 151.5, Sodium 143.5, Carbohydrate 11, Fiber 1, Sugar 6, Protein 53.5

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