Directions: |
Directions:Preheat oven to 450 degrees
Prepare a baking sheet with foil and cooking spray
Prep:
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.
Onions:
1. Halve and peel onion. Slice halves into ¼" strips. Place on half of prepared baking sheet. Drizzle with 1 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 min.)
2. Remove from oven, stir, and set aside. Onion will finish cooking in a later step. While onions roast, prepare ingredients.
Pork Chops:
1. Place a large non-stick pan over medium heat. Add 1 tsp. olive oil and pork chops to hot pan. Cook until seared and lightly browned, (2 min. per side).
2. 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 min.)
3. Remove from oven and rest pork chops 3 minutes. While pork chops roast, cook Brussels sprouts.
Vegetables:
1. 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 min.)
2. Reduce heat to medium and cook, stirring occasionally, (2 min.)
3. Add red bell pepper and cook until vegetables are tender and browned, (4-5 min.)
4. Season with ½ tsp. salt and ¼ tsp. pepper and remove from burner.
Glaze:
1. 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 min.)
2. Remove from burner and cool 2 minutes.
Place vegetables on plate. Serve pork chop in front of vegetables and onions around pork. Spoon balsamic glaze over pork chop.
© |
This recipe for Balsamic Glazed Pork Chop is from