Sauteed Pork Chops with Basil and Balsamic Vinegar

By kbwinson

Although the flavors may seem unusual, they combine into a heavenly sweet-tart-savory dish that is worth the time and effort put into this meal.

Ingredients

• 1/2 cup balsamic vinegar
• 1 tbsp rice wine vinegar
• 2 tsp cornstarch
• 1 tbsp minced fresh ginger, or ground ginger
• 2 tsp fish sauce
• 3 tbsp packed light brown sugar
• 1/2 cup cold water
• 2 tbsp vegetable oil
• 4 boneless pork chops, about 1 lb total
• Salt and ground black pepper
• 1/4 cup chopped fresh basil leaves
• 4 scallions, thinly sliced

Preparation

Step 1

Preheat oven to 350 F.

In a bowl, whisk together the balsamic vinegar, rice wine vinegar, cornstarch, ginger, garlic, fish sauce, brown sugar, and cold water. Mix well and reserve.

In a non-reactive large saute pan set over high heat, heat the oil until it ripples. Meanwhile, lightly season both sides of the pork chops with salt and pepper. Working batches, cook the pork until golden, about 1 minute on each side. It is okay if the pork is not completely cooked, as it will be baked later on. Transfer the pork to a jelly-roll pan.

Place the pork in the oven and roast until just cooked through, 4-5 minutes.
Meanwhile, add the reserved vinegar mixture to the saute pan and bring to a simmer over medium heat. Simmer for 1 minute. Stir in the basil and scallions. Remove the pork from the oven and pour any accumulated juices into the sauce. Bring to a simmer and remove from the heat.

Pour the warm sauce over the pork chops. Serve with rice.