"aem" > wrote in message
oups.com........................
>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....


I don't use that much - but it IS essential for the dish. The sweet/tart
caramel flavour really adds something very special. I usually drizzle the
glaze over the top of the meat, rather than around the edge of the plate,
that way you can use less for maximum flavour impact.

>
> 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.
>
>
>
> -aem
>