I'm so glad I tried this recipe, one of the best I've tried, so far.

So quick and easy. I grilled mine on the stove top grill.

http://www.kokoscornerblog.com/mycor...ork-chops.html

or
http://tinyurl.com/lfm5wmr

Here's the easy peasy recipe.

@@@@@ Now You're Cooking! Export Format

Maiale In Agrodolce (Sweet Sour Pork Chops)

none

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 pi; eces

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! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Saturday, July 6, 2013 5:02:01 PM UTC-7, wrote:
> I'm so glad I tried this recipe, one of the best I've tried, so far.

Don't you just love Saveur? Really good authentic food.

On 7/6/2013 8:02 PM, wrote:

> 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.

Looks great! Thanks for the pics and instructions. I like the
combination of honey with balsamic vinegar. I think I have a couple of
chops in the freezer to use up.

--
CAPSLOCK–Preventing Login Since 1980.

On Sat, 6 Jul 2013 17:43:06 -0700 (PDT), ImStillMags
> wrote:

>On Saturday, July 6, 2013 5:02:01 PM UTC-7, wrote:
>> I'm so glad I tried this recipe, one of the best I've tried, so far.
>
>Don't you just love Saveur? Really good authentic food.

Absolutely, that's one of the few magazines I subscribe to.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sat, 06 Jul 2013 21:29:59 -0400, Cheryl >
wrote:

>On 7/6/2013 8:02 PM, wrote:
>
>> 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.
>
>Looks great! Thanks for the pics and instructions. I like the
>combination of honey with balsamic vinegar. I think I have a couple of
>chops in the freezer to use up.

I hope you do. They are outstanding.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

wrote in
:

>
> I'm so glad I tried this recipe, one of the best I've tried, so far.
>
> So quick and easy. I grilled mine on the stove top grill.
>
> http://www.kokoscornerblog.com/mycor...glazed-pork-ch
> ops.html
>
> or
> http://tinyurl.com/lfm5wmr
>


Nice.

I only just said to the other half tonight "Do you remember the dish I
cooked for my birthday, but never got to eat? The twice cooked pork belly?"

She just looked at me and said "You making it again? When?"

Looks like it's going to have to go on the 'to do' list.

http://tvnz.co.nz/masterchef-austral...-belly-3911981


I changed it somewhat, and cooked the belly first off in a
crockpot/slowcooker.


--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.

On Mon, 8 Jul 2013 15:08:47 +0000 (UTC), "I'm back" >
wrote:

wrote in
:
>
>>
>> I'm so glad I tried this recipe, one of the best I've tried, so far.
>>
>> So quick and easy. I grilled mine on the stove top grill.
>>
>> http://www.kokoscornerblog.com/mycor...glazed-pork-ch
>> ops.html
>>
>> or
>> http://tinyurl.com/lfm5wmr
>>
>
>
>Nice.
>
>I only just said to the other half tonight "Do you remember the dish I
>cooked for my birthday, but never got to eat? The twice cooked pork belly?"
>
>She just looked at me and said "You making it again? When?"
>
>Looks like it's going to have to go on the 'to do' list.
>
>http://tvnz.co.nz/masterchef-austral...-belly-3911981
>
>
>I changed it somewhat, and cooked the belly first off in a
>crockpot/slowcooker.

Dang, that looks wonderful. I saved the recipe and hope to try it
soon.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

wrote in
:

> On Mon, 8 Jul 2013 15:08:47 +0000 (UTC), "I'm back" >
> wrote:
>
wrote in
m:
>>
>>>
>>> I'm so glad I tried this recipe, one of the best I've tried, so far.
>>>
>>> So quick and easy. I grilled mine on the stove top grill.
>>>
>>> http://www.kokoscornerblog.com/mycor...lsamic-glazed-
pork-
>>> ch ops.html
>>>
>>> or
>>> http://tinyurl.com/lfm5wmr
>>>
>>
>>
>>Nice.
>>
>>I only just said to the other half tonight "Do you remember the dish I
>>cooked for my birthday, but never got to eat? The twice cooked pork
>>belly?"
>>
>>She just looked at me and said "You making it again? When?"
>>
>>Looks like it's going to have to go on the 'to do' list.
>>
>>http://tvnz.co.nz/masterchef-austral...ed-pork-belly-
391
>>1981
>>
>>
>>I changed it somewhat, and cooked the belly first off in a
>>crockpot/slowcooker.
>
> Dang, that looks wonderful. I saved the recipe and hope to try it
> soon.
>


Hunting the karamel masakan down was a PITA, but after calling half a
dozen places, I finally managed to get some.
And it's funny, but before this recipe became a hit on "Masterchef",
getting pork belly was like looking for rocking horse poo.
Now.. every deli, butcher, and supermarket stocks it.

It was the same with lamb shanks.

They used to be $1.99kg, and I used to buy them for my pooch.

Jamie Oliver got on TV and showed everyone that they can be turned into
succulent morsels...... the price went through the roof, and I had to
start buying beef/lamb hearts for the pooch instead!!

If you do try the recipe, I'll give you a good tip...... do the second
cooking (deep frying) outside, with plenty of covering around the table.
(LOTS of splatter)

I used a wok on a portable gas cooker.

--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.