Richard Green wrote:
> This is my favourite pork chop recipe - I'm sure it'd be just as good

> without the bones.-
> Richard.
>
> Oven-Braised Pork Chops With Red Onions And Pears
>
> pork
> ....
> 2 cups balsamic vinegar
> [snips]
> In a small saucepan, bring the balsamic vinegar to a boil over high
heat.
> Adjust the heat to a gentle boil and boil until the vinegar is syrupy
and
> reduced to about 1/3 cup. Set aside.
> [more snips]
> Remove the skillet from the oven. Place a chop in the center of each
> warmed serving plate. Check the seasoning of the onion-pear mixture,
> adding salt and pepper if necessary. Spoon the pears, onion and pan
juices
> around the chops. Drizzle the balsamic vinegar reduction around the
edge
> of the plate.

The recipe sounds delicious, but using 2 cups of balsamic vinegar to
produce a decorative reduction around the edge of the plate seems
pretty extreme for home-cooking. I just checked my bottle of good
stuff from Modena and it's 16.9 ounces, so I'd need two bottles at
several U.S. dollars each. Maybe for special dinner guests....

-aem