I’m always looking for quick and easy dinner ideas. Boneless pork chops are just as versatile as boneless chicken breasts and add a little variety.
Topped with a sweet and tangy balsamic sauce, these garlicky chops were delicious served over a big pile of Gouda Grits (just substitute Gouda for the cheddar) and alongside Squash and Onions with a little zucchini thrown in. The whole meal was quick and easy, with dinner for six going from pantry to table in about 45 minutes.
They’d go equally well with mashed potatoes or steamed rice.
- Boneless Pork Chops, 6 here
- Garlic, 5 or 6 cloves
- Sage, 2 tablespoons or so when snipped
- Butter, one stick
- Balsamic Vinegar, 3 to 4 tablespoons
- Brown Sugar, 1/3 cup
- Chicken or Vegetable Stock (or bouillon), 1 1/2 cups
Snip the sage and mince the garlic. Then heat half a stick of butter in a large saute pan or skillet, just until it’s nice and bubbly.
Season the meat with salt and pepper and put it in the butter over medium-high heat. You don’t want to pan to cool off too much or the pork won’t brown.
Sprinkle in the garlic and sage.
Cook them for a few minutes and once they’re no longer sticking to the pan, turn them over and brown the other side. Remove them to a platter and keep them warm for now.
Add the sugar, vinegar and chicken broth. Be sure to scrape up all the browned goodness as you stir it in.
Let it simmer for a few minutes, until it’s reduced by about half.
Toss the pork back in for a few minutes, turning it once or twice, and cook until it’s done. It doesn’t take too long.
Take the pork back out and stir in the remaining half stick of butter. Or skip this and skip the extra calories. Your choice.
Garnish the platter with extra sage if you like. Serve it up, passing the sauce separately. Enjoy!