Balsamic Pork Chops with Rosemary

Adapted from Wegmans.com

Today’s pork is much leaner than what was raised in the past so one of the challenges for cooks is to maintain its tender, juicy quality, especially when using boneless chops. First be careful not to overcook the pork - use a meat thermometer and check for an internal temperature of 150 degrees. The temperature will continue to rise another 5 - 10 degrees after removing it from the oven.

• 1 Tablespoon olive oil
• 4 Boneless center-cut pork chops
• 2 Teaspoons fresh chopped rosemary
• 1/4 Cup balsamic vinegar

Heat oil in a medium saut» pan over medium to high heat. Salt and pepper the chops, sear until brown, about 2-3 minutes each side. For thinner chops maintain a slightly higher temperature and cook closer to 2 minutes per side. Transfer meat to a baking dish.

Add rosemary and vinegar to the pan, bring to a boil, then pour over the chops in the baking dish.

Bake in a 400 degree oven until internal temperature reaches 150 degrees about 15-20 minutes.

Serve with rice and your favorite green vegetable.

Notes
For a juicier, more tender chop consider brining the meat for about one hour before cooking.

Bruschetta (garlic bread with tomatoes and herbs)

Typically I make bruschetta late in the summer when the local Roma tomatoes are at their peak. If you can’t find good Romas then don’t bother making this recipe!

Note that the first part of this recipe creates a traditional garlic bread.

Makes 4

• 4 pieces of rustic bread (Italian or French) sliced 1 inch thick
• 2 - 3 Roma tomatoes, seeded and diced
• Extra virgin olive oil
• 1 clove of garlic
• Small handful of minced fresh basil
• 1 tablespoon of balsamic vinegar
• Fresh Pecorino Romano or Parmigiano Reggiano cheese
• Optional pinch of fresh chopped oregano

Place bread slices under a broiler or over the hot coals of a grill. When lightly browned, turn and toast the other side. Remove bread and rub the clove of garlic on one side of the bread. Lightly drizzle some olive oil over the bread.

Heat a small sauté pan on medium - high heat then add 1 - 2 tablespoons of olive oil. Add the diced tomatoes, stirring constantly, until just heated through - you don’t want to cook them so they get to soft. Add herbs and vinegar, salt and pepper to taste, then remove from heat and spoon mixture over top of the garlic bread. Sprinkle cheese on top and if you wish, quickly warm the bread to melt the cheese just a bit.

Grilled Portobello Mushrooms

Grilled portobello mushrooms is one of my favorite, easy to make appetizers in the summer.

• Portobello mushrooms, one for each guest
• Olive oil
• Balsamic vinegar
• Herbed soft cheese (I use Boursin)
• Minced garlic (optional)
• Salt and pepper

Trim the stem of the mushroom and discard. Drizzle some olive oil over the underside of the mushroom and rub oil on the top of the cap. Splash a little balsamic vinegar on the underside as well. Let this soak in as the grill comes up to temperature.

Place the mushrooms on the grill, top side down, until slightly browned, then turn. When the second side browns, turn again, sprinkle minced garlic and herbed cheese over the under side of the mushroom. Let the cheese melt a bit then remove from grill and place each on a plate. Splash an additional few drops of balsamic vinegar over the mushrooms and serve.

Note: If you’re going to error on cooking time, do so on the side of under cooking. A mushroom slightly stiff in the center is much better than one that is soft and rubbery due to over cooking.

Wine Suggestions: Portobellos have a rich, meaty flavor, so if you are considering a hearty red wine with your main course, you can drink the same with your appetizer. Cabernet Sauvignon will work, as will a Rhone-style blend since the herbal and earthy flavors should complement one another. If you go with a white wine, try a California-style Sauvignon Blanc. It too, has herbal qualities that will pair well with the mushroom.