Balsamic-Glazed Pork Chops

Gourmet March 2006
4 center-cut pork chops (3/4-inch-thick, about 2 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
2/3 cup balsamic vinegar
1 1/2 teaspoons sugar

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Sauteed Pork Chops with Mushrooms, Dill and Sour Cream

Gourmet May 2002


4 Bone-in Pork Sirloin Chops, 1/4" thick
2 Tablespoons Extra Virgin Olive Oil
1 Small Onion, halved lengthwise and thinly sliced lengthwise
1/4 Pound Mushroom, cut in 1/4" slices
1/3 Cup Sour Cream
1/4 Cup Water
2 Tablespoons Dill, chopped

Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then saute chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.

Reduce heat to moderate and add remaining tablespoon butter to skillet. When foaming subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on the platter, dill, and salt and pepper to taste and cook, stirring, until heated
through. (Do not let boil.) Spoon sauce over chops.

Rosemary Pork Chops

Gourmet December 2007

3 Cloves Garlic
2 Teaspoons Rosemary, coarsely chopped
3 Tablespoons Olive Oil
4 Bone-in Pork Sirloin Chops, 1/2" thick

Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary,oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.

Broil chops on a broiler pan about 4 inches from heat, turning once until just cooked through, about 8 minutes total. Let stand 5 minutes.

Pork Noodle Soup with Cinnamon and Anise

Gourmet December 2007

2 1/2 Pounds Pork Backribs
6 Cups Water
2/3 Cup Soy Sauce
2/3 Cup Stock
1/4 Cup Dark Brown Sugar, packed
1 Head Garlic, halved crosswise
3 Cinnamon Sticks, 3" inches
1 Star Anise, whole
5 1/2 Ounces Bean Threads (cellophane) noodle

Gently simmer all ingredients expect noodles in a 6-quart heavy pot, covered skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.

Maple Bacon Ice Cream

Tastes like breakfast!

1/2 Pound Bacon
1/2 Cup Brown Sugar
6 Cups Milk
3 Cups Sugar
2 Teaspoons Vanilla
6 Cups Heavy Whipping Cream
1 Teaspoon Maple Extract

Place bacon on a cookie sheet with parchment paper underneath, cover the bacon with the brown sugar. Bake until bacon is fully cooked and brown. Let cool completely. Chop bacon up into little pieces.

Mix the rest of the ingredients together, Place in ice cream maker until frozen.

Ham & Potato Soup

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3 1/2 Cups Potatoes, peeled and diced
1/3 Cup Celery, diced
1/3 Cup Onion, finely chopped
3/4 Cup Ham, diced
3 1/4 Cups Water
2 Tablespoons Chicken Bouillon
1/2 teaspoon Salt
1 Teaspoon Ground Pepper
5 Tablespoons Butter
5 Tablespoons All-purpose Flour
2 Cups Milk
1 Teaspoon Garlic, minced
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil. and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and add garlic cook soup until heated through. Serve immediately.