Richard Green wrote:
> "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. [snip]
>
> 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.

You've talked me into it. Now if only I could find some good center
cut pork chops. I've heard there is someone out there producing pork
with some fat and flavor -- maybe it's Niman Ranch? -- but I haven't
yet found where it's sold near me. I think one of the reasons we need
all the good recipes in this thread is that the pork itself is so lean
and tough and tasteless. I envy our mates in Oz who get pork and lamb
of such better quality than here in the U.S.

-aem