Amidst craziness at work and getting ready to go out of town for a few days, I did manage to work in a new recipe this week!
Last night Ashley came over, and I made balsamic-glazed pork chops with mushrooms. I wasn't sure how this would turn out, because I took the balsamic glaze part from a recipe from Southern Living's cookbook for Balsamic carrots. But it sounded like a good idea, and I think it turned out pretty well.
I salted and peppered three bone-in pork chops and sauteed them in olive oil until they were cooked through, then I dumped in the mushrooms, balsamic vinegar and some granulated sugar. I can't remember the precise measurements, but it wasn't a whole lot (like 1 1/2-2 tbsp of each), and it worked well on the three chops and mushrooms. I do think I overcooked the glaze a little bit, because I ended up with something of a mess clinging to the pan afterward.
I definitely want to make this recipe again. I'd like to get the timing right so that the leftover balsamic is still more liquid than goo. And next time, I think I'm going to add shallots and chopped carrots.
Present and accounted for.
2 months ago