This was served with Arugula-Basil Rice Pilaf, recipe will follow later this week. I haven’t used this cookbook in about 8 years. I almost forgot about it. It’s Rachel Ray’s 365: No Repeats. Her quick 30 minute meals!
3 tablespoons of extra-virgin olive oil
4 i inch thick pork center-cut pork loin chops ( I used what I had on hand, bone-in pork chops)
salt and freshly ground pepper
1 small onion chopped
1 sprig of fresh rosemary chopped
3 garlic cloves chopped
1/4 cup of balsamic vinegar
2 tablespoons of honey
1 cup of chicken stock or broth
1 tablespoon of fresh thyme chopped
2 tablespoons of cold butter
Add 2 tablespoons of olive oil to skillet and heat over medium high heat. Season the pork chops and add to the pan. Cook for 5 minutes on each side. Place the chops on a plate and cover with foil.
Add the remaining olive oil to the pan and add the onions, rosemary and garlic. Saute for about 5 minutes. Add the balsamic vinegar, honey and chicken stock. Cook until the liquid has reduced by half. Turn off heat and add the butter. Swerve the butter around, once melted add back the pork chops and spoon over the glaze.