First, I apologize that these are not great pictures. We were really hungry before I started cooking dinner and I was just trying to get dinner on the plate as quickly as possible. Please do not let that discourage you from trying these, what they lack in prettiness, they more than make up for in flavor!
Second, Can we just talk about how delicious balsamic reductions are? Seriously, I want to eat this sauce on everything. Pork, chicken, beef, ice cream, a spoon. It is just so so so very good. Rosemary goes so well with balsamic vinegar, it is truly a perfect match.
Rosemary Balsamic Pork Chops
Serves 2 (but can easily be doubled)
2 bone in pork chops
3 Tbls fresh rosemary- removed from stems and chopped (divided)
1/2 cup chicken broth
3/8 cup balsamic vinegar (the higher quality the better)
1 Tbls brown sugar
sea salt & freshly ground black pepper to taste
2 Tbls olive oil
1. Heat oil in large skillet over medium high heat.
2. Sprinkle pork chops with salt, pepper and 2 Tbls of the rosemary. Be sure to get both sides seasoned.
3. Sear pork chops in hot oil until browned – about 3-4 minutes each side
4. Removed pork chops from pan and set aside. Leave oil and cooked bits in pan.
5. Add broth, remaining rosemary, balsamic and brown sugar to the pan. Heat over medium flame until it starts to reduce slightly, about 6- 8 minutes. Be sure to scrape the cooked on bits off from the bottom of the pan.
6. Once sauce has started to reduce, return pork chops to pan and cook in balsamic mixture about 2 minutes on each side.
7. Remove chops from pan and place on serving plate. Bring remaining balsamic mixture to a boil over high heat until thick and syrupy. This really only takes 2 or 3 minutes at most.
8. Pour reduction over chops. Sprinkle with additional fresh rosemary if desired & serve.