Tangy Glazed Pork Chops (Double Black, Pomegranate or Plum Balsamic)

Pork and fruit go well together. My mother always put a dollop of apple sauce on my plate when she served a chop. Now I have expanded this to using fruit chutneys and jams of all sorts when I eat a chop.

This recipe was based on this fruit and chop theory and works with any of our fruity dark balsamic vinegar flavors, i.e. blueberry, double black, pomegranate, or plum.

Start with 4 bone-in pork chops about 1 inch thick. Season on both sides with salt and pepper.

Warm 2-3 tablespoons of olive oil in a large heavy skillet over medium-high heat and then add the chops. Cook first side until bottom is well brown. Turn the chops, cover the pan, reduce the heat and cook another 5-10 mins until chops are cooked through.

Remove chops from the pan and pour off excess fat leaving the bottom well brown and coated. Add 1/3 cup of dry red wine to pan and cook over medium heat scraping up brown bits from the bottom of the pan. Reduce heat to low and add 1/3 cup of your choice of enfuso fruity dark balsamic vinegar and simmer until sauce is reduced to slightly thickened. Stir in 2 tablespoons of butter and cook for another minute until butter is blended in.

Place the cooked chops back into the sauce and ladle sauce over chops until they are well coated and warm.

Plate chops and spoon any extra sauce over the top.