Last night dinner was a combination of old and new recipes. After having all sorts of homemade pasta, potatoes was a nice change. We also potted some fresh basil, thyme, marjoram, rosemary and sage and are excited about using them in our nightly cooking.
I was in the mood for crisp fried potatoes with the enhanced flavor of the fresh herbs that we just potted. Looking thru my cook books I found numerous versions of the below recipe and decided to take old recipe, already done, and blend it with new ones and see what happens. Great little dish with left over that can be warm up and enjoyed for lunch.
The pork recipe is a combination of two recipes from old Italian cook books, modified to suit our taste buds.
TIP: The dinner is pretty easy and simple to assemble however make sure that all the ingredients are prepared and ready to go before cooking. Start with the potatoes as they are the one taking the longest and they do not need to be hot when served. To save time, the honey-balsamic sauce may be prepared in a small sauce pan while cooking the pork chops.
Honey Balsamic Pork Chops
Amount Per Serving
Calories 388Calories from Fat 189
% Daily Value*
Saturated Fat 9g56%
Vitamin A 350IU7%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
In a large heavy skillet heat the olive oil over medium high heat. Season the pork chops with salt and pepper. Add the pork to the skillet and cook for about 7 to 10 minutes (depending of the size of the chops, nicely browned and no juices running) per side. Transfer to a plate and cover loosely and let rest.
Remove all excess oil from the skillet and over medium heat add the vinegar, honey, honey, rosemary and thyme. Stir constantly until the honey is dissolved. Lower the heat and cook for another 5 minutes. Add the butter and whisk until smooth. Season with salt and pepper to taste.