King Trumpet Yakitori
Chicken Livers with Scallions

Not Your Typical Sweet and Sour Sauce

Looking for something a little different and delicious to use on your pork or chicken?
well look no further, I found it for you. 

 _KCB_1989

 I used it on last night's pork chops. 
Trust me, you'll lick the plate clean

 

 All you need is

_KCB_1950

Balsamic vinegar, honey, butter, and fresh rosemary

 

_KCB_1966

In a small saucepan, combine the vinegar and honey. 
Simmer to reduce the mixture.

 

_KCB_1979

 Add butter and rosemary, stir until butter is melted. 
There ya go, all done. 

I love this stuff
I don't see why this wouldn't be delicious on vegetable also.  

 

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Maiale In Agrodolce (Sweet Sour Pork Chops)

BBQ, pork

4 10 oz bone-in pork chop; frenched
3 tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper; to taste
1/3 cup balsamic vinegar
2 tbsp. honey
4 tbsp. unsalted butter
1 sprig fresh rosemary, torn into 1-inch pieces

1. Put pork chops on a plate and drizzle with oil. Season the chops
generously with salt and pepper and let sit for 30 minutes. 2. Meanwhile,
build a medium-hot fire in a charcoal grill or heat a gas grill to
medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook
over medium heat until reduced to ¼ cup. Add butter and rosemary, stir
until butter is melted, and set aside. 3. Put pork chops on grill and cook,
occasionally turning and basting with balsamic mixture, until browned and
just cooked through, 12-14 minutes. Transfer to a platter and let sit for 5
minutes before serving.

These grilled pork chops with a glaze of honey and balsamic vinegar are
typical of the sturdy, lusty food found in Roman neighborhood restaurants
and home kitchens alike. They pair well with stewed sweet peppers, roasted
potatoes, or sautéed greens.

The editors of Saveur Magazine; Oseland, James (2011-04-29). Saveur New
American Comfort Food (Kindle Locations 2579-2586). Chronicle Books. Kindle
Edition.

Notes: Saveur Magazine


** Exported from Now You're Cooking! v5.91 **

 

And that's that

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