SWEET & SOUR PORK CHOPS

SWEET  &  SOUR  PORK  CHOPS

As originally written, the Maiale in Agrodolce recipe calls for cooking Frenched pork chops (i.e. with the fat trimmed from the bone) on a barbecue while basting them with the sweet and sour glaze. Since it’s not quite barbecue season here—and we don’t have a barbecue yet anyway—I cook the chops in a frying pan and it works just fine. Also, instead of making the glaze separately, I whip it up in the frying pan I’ve used to cook the chops. That way you get to scrape up the yummy brown bits from the pan and you don’t have as many pots to wash. Also, don’t worry about the “Frenched” bit; a little fat on the bone never hurt anyone.

For two people, you’ll need:

• 2 big bone-in pork chops (Frenched or not)
• extra virgin olive oil
• salt and pepper
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 sprig fresh rosemary
• 2 tablespoons butter

Rub the chops with olive oil and season them well with salt and pepper. Heat a heavy frying pan over medium-high heat and cook the chops until they are nicely browned on the outside and every so slightly pink on the inside (it will probably take about 15 minutes total).

Remove the chops from the frying pan and keep them warm while you make the agrodolce sauce. Lower the heat to medium, then add the vinegar, honey and rosemary to the pan. Simmer this mixture until it is reduced slightly—and don’t lean over the pan to take a big sniff of the sauce unless you want boiling vinegar fumes to sear your sinuses (I speak from experience). Whisk in the butter and watch the glaze turn thick and glossy—it’s like magic!

Finally, pour any juices from the resting pork chops back into the glaze, remove the sprig of rosemary, and drizzle the agrodolce over your waiting pork chops. With a side of stewed sweet peppers and maybe some spicy, garlicky broccoli, you’ll have a simple but impressive meal to remember.