Pork Braised In Port And Balsamic Vinegar

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One of my favorite dinner entrees: you can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: it's miles better with the slightly sweet red. Note: if you have a costplus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.

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Steps

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Rinse and season the pork with salt and pepper: add a little rosemary to the initial rub for more flavor.

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Heat the oil over high heat in a heavy skillet large enough to hold all the pork.

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Put the pork in and sear it for 1-1 / 2 to 2 minutes per side.

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Remove the meat and set aside while preparing the sauce: keep warm.

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After removing the meat from the pan , pour off all but 1 tbsp of the fat.

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Reduce the heat to medium , add the onions , and sprinkle with salt and pepper.

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Saute for about 5 min.

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Deglaze the pan with the stock , wine , and vinegar , stirring well.

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Bring to a boil and re-add the pork.

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Reduce the heat to a simmer.

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Cook 4-5 minutes , turn , and cook an additional 4-5 minutes , for a total cook time between 11-15 minutes.

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Keep warm again.

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Degrease the pan and reduce until its contents are just syrupy.

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Serve as sauce.

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Ingredients

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center-cut pork chops, olive oil, white pearl onions, chicken, port wine, balsamic vinegar, salt and black pepper