.....in honor of our new pope. Tried an absolutely yummy new recipe out of my new favorite cookbook (The All New Good Housekeeping Cook Book)--Balsamic-Glazed Pork Chops. Had 'em with steamed green beans, side salads with grape tomatoes and mushrooms and hot whole wheat rolls. We were (can you believe it?) OUT OF WINE, so the toasting had to be done with ice water, but toasting was done.
Anyway, in a token nod to our mom-blog status, here's the recipe for the pork chops:
8 boneless pork loin chops, 1/2 in thick (I just used regular bone in chops)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 tablespoons finely chopped shallot or onion
1/3 cup balsamic vinegar
1/4 cup packed brown sugar
1. Pat pork dry with paper towels. Sprinkle chops with salt and pepper. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Cook port 4 minutes on one side; turn and cook 3 minutes on second side. Transfer pork to platter, keep warm.
2. Increase heat to high. Stir shallot (or onion) into pan juices; cook 1 minute. Stir in vinegar and sugar and cook 1 minutes longer. Pour sauce over pork. Makes 4 main dish servings.
(I cooked the onion a little longer than 1 minute, since I like my onions more browned.)
And Viva Il Papa!!!!!