It was one of those days where you stare in the fridge and the pantry figuring out what ingredients you have to throw a meal together. I wanted to do something simple with pork chops. We were having salad, and I wanted a simple side dish. The pears in my fruit bowl called to me, and then I remembered I had a bottle of blackberry-pear balsamic I hadn't yet tried. PERFECT!
Balsamic Pork Chops: (2 for dinner, 2 for leftovers)
4 thin pork chops
2 t. olive oil
3-4 shallots, peeled and quartered
1/2 c. balsamic
1 T. sugar
salt and pepper
Salt and pepper pork chops. In a skillet, heat oil over medium-high heat. Add shallots and pork, and cook 3-4 minutes. Remove pork chops to a plate, leaving shallots in the pan. Add balsamic and sugar, and heat for about a minute to thicken glaze. Return pork to pan, turning chops 3-4 times to coat with glaze. When chops are cooked through, plate chops, and let glaze reduce for another minute. Pour remaining glaze over pork (and pears if you like).
Pears Poached in Rum (adapted from Gourmet Today)
2 Bosc or Anjou pears, peeled and sliced
1 T. butter
1-2 T. sugar
1/3 c. dark rum
2-3 T. water
1/3 c. raisins
Put all ingredients in a skillet. Bring to a boil. Turn down heat to simmer, cover, and let cook for 8 minutes. Remove cover, and increase heat. Stir occasionally and cook until liquid is reduced to a syrup. Serve warm
**Both of these dishes take about the same amount of time to prepare. Have all ingredients measured and ready, and prepare them simultaneously.