On a Sunday afternoon about a month ago, I was frantically preparing three different dishes all at the same time so that my older daughter, Sam, could bring enough food back to the condo (she’s in college and stays in a condo in the city during weekdays) that she could reheat over the week.
I wanted to come up with dishes that least tasted and looked alike and I was wondering what to do with two pieces of pork chops. Fry them? They’ll dry out in the fridge. Cook adobo? But Sam had adobo during the previous week.
I scanned the contents of the pantry and there staring right at me was a tall bottle of balsamic vinegar, a gift from a family friend, Laura. And inside the fridge, an already opened bottle of Worcestershire sauce, likewise a gift from Laura. I decided I had enough to come up with something new yet still familiar — a cross between adobo and bistek but a bit sweeter and more boldly flavored. The result was so good that, over a week later, I used the same combination with chicken with equally satisfying results.
- 1 tbsp. of butter
2 pork chops
4 tbsps. of Worcestershire sauce
4 tbsps. of balsamic vinegar
- To cook this dish, start by heating the butter in a pan. Add the pork chops (or chicken, if you prefer) and brown both sides.
Pour in the Worcestershire sauce and balsamic vinegar. You can make adjustments here by using a different ratio.
Cover the pan and cook the pork for about 20 minutes (10 minutes per side) or until all the liquid has been absorbed.
Push the pork chops to one side of the pan and add onion slices on the other side. Continue cooking, stirring the onion rings to separate them, until the onions are slightly softened.
To serve, top the pork chops with the onion rings. If you’re going to pack everything, cool before storing in an airtight container to prevent the onion rings from getting soggy.
Cooking time (duration): 30
Number of servings (yield): 2
Meal type: supper