I love love love balsamic! It’s intense flavour gets to me each and every time! This dish is very simple to make but packed with wonderful tangy, sweet, and savory flavours. I used chicken and pork chops for this particular dish as I wanted a little variation on the choice of meat. You can use 4 of the same kind of meat if you like.
Ingredients (Serves 2)
- 2 small chicken breasts
- 2 small pork chops, about 2/3 inches thick
- Meat seasoning salt (I used lawrys)
- Fresh cracked black pepper
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Clean chops and pat dry.
Season pork chops with seasoning salt & fresh cracked pepper.
Marinate for 30 mins.
Heat EVOO on med high heat.
(HCP 3 mins each side, locked)
Flip and brown the other side. Make sure chops are cooked. Juices will run clear.
Lower heat of pan.
Pour in balsamic, sugar, 1/2 tsp salt, 1/4 tsp pepper.
Scrap of the brown bits on the pan. Those are the good stuff!
Let sauce reduce a little.
Add in chops and it’s juices, coat both sides.
Remove and allow remaining sauce to thicken to a glaze consistency. Make sure it doesn’t burn!
Spoon glaze over chops and serve with Hassleback potatoes.