Balsamic Glazed Pork Chop

Ingredients

• 1 Yellow Onion
• 8 oz Brussels Sprouts
• 1 Red Bell Pepper
• 2 Bone-in Pork Chops
• 2 fl. oz. Balsamic Vinegar
• ½ oz Honey
• 2 tsp. Chicken Demi-Glace
• Olive Oil
• Salt Pepper
• Trim bottoms off Brussels sprouts and halve
• (quarter if larger than ping pong balls). Stem, seed,

Instructions

1. 1

   Cook Within: Bone-in pork chops have a tendency to curl or “cup” when pan-seared. To prevent this, use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops. Chuck Williams sold the first imported bottles of balsamic vinegar in the U.S. in 1977 at his little-known stores in California, Williams-Sonoma.

2. 2

   Roast the Onions: Halve and peel onion. Slice halves into ¼” strips. tsp. olive oil and ¼ tsp. salt. Toss to coat and spread into a single layer on their side. Roast until softened and partially browned, 12-15 minutes. Remove from oven, stir, and set aside. Onion will finish cooking in a later step. While onions roast, prepare ingredients.

3. 3

   Cook the Vegetables: Return pan used to cook pork chops to medium-high heat. Add 2 tsp. olive oil and Brussels sprouts to hot pan. Cook undisturbed 2 minutes. Reduce heat to medium and cook, stirring occasionally, 2 minutes.

4. 4

   Add red bell pepper and cook until vegetables are: tender and browned, 4-5 minutes. Season with ½ tsp. salt and ¼ tsp. pepper and remove from burner.

5. 5

   Prepare the Ingredients: Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Stem, seed, and cut red bell pepper into ½” dice. Rinse pork chops, pat dry and season both sides with ½ tsp. salt and ¼ tsp. pepper. Brush 1 Tbsp. balsamic vinegar (reserve remaining for glaze) on pork chops.

6. 6

   Make the Glaze: Place a small pan over medium-high heat. Add remaining balsamic vinegar, honey, chicken demi- glace, and any accumulated juices from resting pork chops. Bring to a boil and reduce to a light syrup, 2-4 minutes. Remove from burner and cool 2

7. 7

   Cook the Pork Chops: 1 tsp. olive oil and pork chops to hot pan. Cook until seared and lightly browned, 2 minutes per side.

8. 8

   Remove from pan and place on other half of baking: sheet. Reserve pan; no need to wipe clean. Roast until onions are caramelized and pork chops reach a minimum internal temperature of 145 degrees, 6-9 minutes. Remove from oven and rest pork chops 3 minutes. While pork chops roast, cook Brussels

9. 9

   Plate the Dish: Place vegetables on plate. Serve pork chop in front of vegetables and onions around pork. Spoon balsamic glaze over pork chop. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. 1 Tbsp. is brushed on pork chops and remaining is added to glaze. the recipe before you start–we promise it will be time