BALSAMIC Braised PORK CHOPS
2 8-12 oz. thick sirloin or center cut pork chops (trim off excess fat) ~
1 TB extra-virgin olive oil………………......…....…1 tsp. Dijon or Spicy brown mustard
1 TB red wine vinegar…………………….......….......1 tsp. dark brown sugar
1 TB balsamic vinegar………………..……...........….1 tsp. garlic powder
1 tsp. Kosher salt……………………………................1/2 tsp. black pepper
1/2 tsp. dry thyme leaves, crushed………...........1/3 cup water
2 tsp. fresh parsley, chopped
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Heat oil in a large skillet over medium high heat. Brown pork chops on all sides (about 2-3 minutes per side).
Meanwhile, whisk together the rest of the ingredients (except parsley) in a small bowl. Pour over pork chops, and scrape the bottom of the skillet to get up any caramelized bits off the bottom. Reduce heat to simmer, cover and slowly until tender, (about 45 minutes).
Put the pork on a serving platter and cover lightly w/foil to keep it warm. Raise heat to medium-high and cook sauce a few minutes until thickened. Pour over pork chops; garnish with parsley and serve. Serves 2
TIP: Put the pork chop over mashed potatoes, polenta, rice or plain pasta to soak up the delicious sauce.