Pork chops with balsamic vinegar

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.

Pork chops with balsamic vinegar

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.

Pork chops with balsamic vinegar

Ingredients

  • 1 tbsp. of butter
    2 pork chops
    4 tbsps. of Worcestershire sauce
    4 tbsps. of balsamic vinegar

Instructions

  1. 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.

    Pork chops with balsamic vinegar

    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.

    Pork chops with balsamic vinegar

    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.

    Pork chops with balsamic vinegar

    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

  • http://kalynskitchen.blogspot.com Kalynskitchen

    This sounds delicious, great idea.

  • http://childrenandwomen.com pediamom

    looks yummy and easy to prepare. just like you, my balsamic vinegar is staring at me. he he he. will try this today connie. thanks!

  • shoppingera

    looks very easy.. will try this very soon! pork na lang o kaya chicken ang kulang ko, hehehe..

    • http://homecookingrocks.com Connie

      AT yung ang pinaka-madaling hanapin hehe

  • amylette

    Now, that gave me an idea of what to use my balsamic vinegar with. It’s been in our pantry for so long. Thanks po for the idea.

  • claris

    i want to try this, but i don’t have balsamic vinegar yet, will buy one this afternoon. hmm, can i befriend laura? :D

    • http://homecookingrocks.com Connie

      hehehe she’s a friendly gal, that one. :grin:

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  • iami

    hi connie,

    cooked this earlier the second time around. the taste is good. but the meat is tough. what could i have done to make the meat more tender?

    • http://homecookingrocks.com Connie

      You have to use a cut of pork with some fat.

  • raisinette

    Cooked this a month ago and I must say, this recipe is a keeper. Used the exact ingredients you used and it was extremely easy. Husband devoured it and said we should put it in our monthly dinner repertoire. Now if only I can convince the 3 year old to eat it. Thanks for being so inventive Ms. Connie. =)

    • http://homecookingrocks.com Connie

      Re siling labuyo: birds”? eye chili

      Re Kikkoman. Yes, but you”?ll need to use more.

  • Rosemarie Estaris-Martinez

    hi connie, i’m planning to cook this for our baon tom but i just realized that the thickness of the porkchop here in abu dhabi is twice the thickness of the porkchop there…should i double the quantity of the balsamic and worcestershire sauce and hindi ba magiging matigas yung meat kung i-brown ko lang o kelangan ko pa pakuluan para lumambot yung pork?

    • Connie

      Whoa, you may have to add water too plus double the seasonings so there will be enough liquid in which the pork can simmer until tender.

  • m.keniston

    i’ve tried this one. yummmy!

  • Novice

    I want to use chicken breast fillets. How do I tweak this recipe?

    • Connie

      Shorter cooking time, higher temp.

  • Faith

    I tried this recipe but using balsamic vinaigrette.. not sure if same as balsamic vinegar. The flavor is good but not enough salt. Not sure if this is because I did not reduce the sauce until its fully absorbed. Will try again..

    • Connie

      A vinaigrette is a salad dressing and the balsamic vinegar is only one of its ingredients. That’s why it’s more bland that pure balsamic vinegar.

  • Ken

    Hi Connie,
    Where do you purchase Kirkland products in The Philippines?
    Thanks.

    • http://casaveneracion.com/ Connie Veneracion

      Depends on the product, I suppose. I got my Margarita mix at S&R. I didn’t buy this one, as stated in the post.

  • Denise

    Hi Ms Connie! Around how thick were the porkchops you used in this recipe? I plan to use 1/2″ thick chops… Should I shorten the cooking time/lower the heat?

    • http://casaveneracion.com/ Connie Veneracion

      Denise, it doesn’t matter how thick they are. Even if they were 1/2″ or 1″, pork quality differs from place to place and time to time. You will always need to make adjustments.