Pork Chops with Sweet Balsamic Glaze

I received inspiration from Giada on this one (Happy B-Day to her last week!).  The first time I made it for my family and followed her exactly and have since then made modifications that I think make the flavors of the chop more vibrant.  

The sauce is what truly makes this go from an average meal to a smoke house restaurant quality chop, it is finger licking good.  Honestly I would eat it over ice cream, a taco, on toast, even by itself it is so good.  I even scrapped all leftover sauce form my family's plates when I made it.  

Best of all it is so easy and quick, this meal will take under 30 minutes with prep WOW!

So for all my friends who are eating those frozen meals everyday and everyone's favorite mac and cheese, try this out because you can make this.

The only thing tricky about the sauce is that everything should be accurately measured because if you add too much honey it will be too sticky.  You must also pay attention to the sauce while it is on the burner otherwise you may burn it (yup I burned it once...oops).

Recipe:  Serves 2

Pork Chops

2 (6-8 oz chops)

olive oil

salt and pepper

2 tsp oregano

tsp of red pepper flakes

Sauce

1/4 cup balsamic vinegar

1/4 cup honey

1 1/2 tsp worchestire sauce

1/2 tsp soy sauce

1 Garlic Clove

2 Green scallions 

1/2 tsp thyme 

1 1/2 tbsp butter (cubed)

salt and pepper

Directions:

Ok first lets focus on the sauce.  Get a small saucepan out and put the honey and vinegar in it along with all the seasonings and mince the garlic and finely chop the scallions and put the sauce on medium heat.  We want the sauce to reduce but NOT burn.  If that is done it will turn out perfect.  Let reduce and cook for about 7-10 minutes (it will be a dark chocolate brown color).

While the sauce is reducing lets focus on the chops.  Take the chops and marinate both sides with the seasonings and rub them in liberally so it really brings out the flavors of the meat. Warm a big skillet with a tbsp or so of olive oil (so the pan is covered) and lay the chops in the pan (you want the oil to lightly bubble).  Cook each side of chop for 4-5 minutes (they will be perfectly tender then). 

As the chops are cooking and the sauce has reduced take the sauce off the heat and add the butter in small chunks and stir in the butter.  When the chops are all done pour the sauce liberally over each chop and serve.  (I made these bomb mashed potatoes that I'll be posting soon!).. Enjoy this Just Good Food!