BALSAMIC GARLIC CROCK POT PORK CHOPS
I wanted to make crock pot pork chops but am not that fond of sweet barbecue sauce... so, inspired by Kari's stomach-popping chops recipe, here's what I came up with! Darn tasty!
Provided by Julesong
Categories Sauces
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
- Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
- When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
- Serve over rice.
- Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).
GARLIC PORK CHOPS WITH BALSAMIC VINEGAR
The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks.
Provided by Hey Jude
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
- Drain; let cool slightly, then peel and set aside.
- Sprinkle chops generously with pepper.
- Heat oil in a wide frying pan over medium-high heat.
- Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
- Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
- While noodles are cooking, mix vermouth and mustard; pour over browned chops.
- Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
- Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
- Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
- Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
- Season sauce to taste with salt, then spoon over chops.
BALSAMIC-GLAZED PORK CHOPS
The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.
Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.
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