SWEET AND SOUR GLAZED PORK CHOPS - Classic Roman Food

Last week when I passed through the magzine section in Borders, a beautiful cover page food caught my eyes.  It was the Sweet and Sour Glazed Pork Chops.  I couldn't resist to open the magzine and read it's recipe.  Wow, it is so simply, I was sure I can turn it into one of my best homemade meal.

4 10 oz. bone-in pork chops, frenched (I bought it from Costco, very good quality)

3 tbsp. extra-virgin olive oil

   Kosher salt and freshly ground black pepper

1/3 cup balsamic vinegar

2 tbsp. honey (I would suggest to use 1 tbsp after my first try)

4 tbsp. unsalted butter

1 sprig fresh rosemary, torn into1" pieces (3 extra sprigs for garnish)

1. Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; 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. 

3. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1/4 cup. Stir in butter and rosemary and set aside.  4. Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12-14 minutes.  5. Transfer to a platter and garnish some fresh rosemary pieces on top of pork chops and let sit for 5 minutes before serving.Then made some mashed patatos topped with sharp cheddar cheese (I like my cheese cripy) and some Italian Artisan bread toasted with butter and garlic.

A close shot

Wine is Chilean Blend, one of my favorite for hearty meats.