6 February, 2018
These days my freeway commute is not to the office to work, but to the gym to workout. I still carpool when I can which makes the drive, however long or short, more interesting. We may discuss politics, marriage, travel, books, hobbies, and conversations always seem to include food. Shocker, right?
On more than one commute to the gym, we would be exchanging ideas for dinner. After hearing my carpool mate and gym buddy talk about these pork chops I knew what we would be eating that night. Now I have to say I’m not a big fan of pork chops, but hubby is. I don’t make them often so I knew he would be thrilled at the prospect of having pork chops that night. He really liked this recipe and I have to admit that I thought it was tasty too!
The recipe is labeled as a sweet and sour dish, but I didn’t get that so much. The sauce is just a delightful blend of flavors that enhanced the pork chops as far as I’m concerned. You’ll have to judge for yourself.
- 4 pork chops (bone-in or boneless) about 1/2 - 3/4 inch thick
- 3/4 cup cider vinegar
- 6 tablespoons honey
- 1 1/2 teaspoons cornstarch
- salt and pepper
- olive oil
- Warm olive oil in fry pan.
- Mix 1 teaspoon salt and pepper in a bowl and drag pork chops in mixture.
- Brown pork chops in heated oil about 4 minutes until meat is 140 degrees.
- Remove pork chops from pan and transfer to a platter and tent loosely with aluminum foil. Let rest 5 minutes.
- Whisk vinegar, honey, cornstarch and 1/4 teaspoon salt together. Add to frypan with accumulated pork juices from platter.
- Simmer, scraping browned bits - cooking until sauce thickens - about 5 minutes.
- Spoon sauce over pork chops when serving.