On the menu for tonight was a recipe I picked up over at barefeetinthekitchen.com. Mary promised a recipe that was quick and delicious. I’ve seen a lot of recipes that claim to be “quick”, but by the time all the chopping and preheating is done, not to mention the additional cooking time it seems to take, quick might not be as quick as they claim. My hat’s off to Mary – this truly was quick! I did cook the chops a little longer than the 15 minutes called for, but not by much. From unlocking the front door to sitting down to dinner, we’re talking under 30 minutes for a delicious dinner. Wow!
I’ve been wanting to try this recipe for several months, but kept putting it off. To me, it sounded absolutely fabulous – yet the title made me a bit apprehensive. Kiddo and I love to cook with Dijon. However; too much Dijon (as it even a hint), and Hubby complains. He’s also not wild about Balsamic Vinegar. So you can imagine my hesitation to offer up a Balsamic Dijon Pork Chop. If that’s the case in your house, don’t let the name fool you. These are moist, delicious pork chops. No one flavor dominates the other but rather complement one another resulting in a sweet sauce that is out of this world. I served the chops with rice pilaf and green beans for the side. The family loved them! You know you’ve got a hit on your hands when there are no left overs.
I will confess, I did make a few (very minor) changes to the original recipe. You can view Mary’s recipe at http://www.barefeetinthekitchen.com/2014/02/balsamic-dijon-pork-chops-recipe.html
My minor changes were that Mary made her pork chops with thick, bone-in chops. When shopping for the chops, I wasn’t thrilled with the selection of bone-in chops in the meat counter, so I went for thick boneless pork tenderloin chops. I doubled the amount of butter since my cast iron skillet was fairly large and I wanted to give the pan ample coverage. The only other deviation from Mary’s original recipe was that I deglazed the skillet with just a splash (and I do mean a splash) of red wine to scrape up all those wonderful browned bits on the bottom of the pan.
On a final note, I’ve whipped up a number of recipes from Barefeet In The Kitchen – none have failed me yet. Her Balsamic Dijon Pork Chops did not disappoint me – all she had promised and more.
Balsamic Dijon Pork Chops
4 Boneless, 1″ thick Pork Chops
1/4 cup flour
1 teaspoon Garlic Powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon butter
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 Splash Red Wine, to deglaze the pan
Heat the butter over medium heat in a large well seasoned cast iron skillet. Allow the butter to foam and brown slightly. Swirl the butter to coat the pan.
Stir together the flour, garlic, salt and pepper in a pie plate. Dredge each pork chop through the flour mixture on all sides. Place the chops in the hot skillet. Let them cook undisturbed for about 4 minutes.
While chops are browning, stir together the brown sugar, balsamic and mustard in a small bowl (this will make about 1/4 cup sauce).
Flip the chops over. Immediately pour half the balsamic sauce over them. Continue to cook over medium heat for an additional 3 minutes. Flip once more and pour the remaining sauce on the pork chops. Cover with lid and cook on low for about 6 more minutes.
Remove chops to a warm plate or serving platter.
Add a splash of wine to the pan to deglaze. Allow sauce to cook about a few minutes longer, then spoon pan juices over the meat. Let rest 5 minutes to soak in the pan drippings, then serve.
Still looking for Pork Chop Recipes? Might I suggest Potato Pork Chops with Tarragon – they might not be lightening fast, but they sure are tasty!