Sarah's Balsamic Pork Chops

A while back our Irish friend, Megawatt Miler, posted some of her favorite things. One of the items was Paul Newman's Balsamic Vinaigrette. Since balsamic vinegar is my favorite type of vinegar I thought I should give this stuff a try. I know she doesn't know if a switch and light bulb are on the same circuit, I know she doesn't travel well, but I figured she had to know something. After all she did graduate from Notre Dame. So I decided to take a chance and see if this was her time. Guess what? It was. This may be the best vinaigrette I have had so I dedicate this post to her and this meal to her. From here on and evermore this meal and recipe will be called Sarah's Balsamic Pork Chop.

Let's get started.

Act 1 of this episode starts with this cast of characters.



If I was going to use balsamic vinegar as the main character I thought I should marinade the pork chops with it. I use a thicker pork chop (actually easier to cook) but a thinner pork chop can be used. I used about a half a bottle to marinade 2 pork chops. I marinaded the chops for about 4 hours but I think it would be better if they were marinaded overnight. When it comes time to cook the pork chops take the chops out of the refrigerator and remove from the marinade. I then sprinkle them with Emeril's Essence and let them come up to room temperature. This will take about 1/2 hour or about the time it takes to get the grill going.



"FIRE UP THE GRILL"



Stick those chops on the grill and cook with the lid on. Once again if you want to "Run with the Big Dogs" and take the chops to the ultimate level add a little wood to it. My favorite, so far, with pork is apple.

Start with the chops over the fire for the first 2-3 minutes on each side and then move over and cook with indirect heat the rest of the way. Cook the chops to 147 degrees. Like I have said before if the temperature gets above 147 pork will start to dry out fast.



Act 2 of the episode starts with this cast of characters.



A simple salad made of romaine lettuce with a twist, it's grilled. Start by cutting the head of lettuce in half and leave the end on so it stays together. Next brush a little olive oil on the lettuce and sprinkle with pepper.

Let's head to the grill.



Lightly grill the lettuce just so it warms up a grill marks appear. Take it off the grill, cut off the end and spread it out on a plate. Add some grape or cherry tomatoes (I prefer cherry), maybe sprinkle some parmesan/reggiano cheese on top and hit it with balsamic vinegar.

Introducing Sarah's Balsamic Pork Chop.



I gave it a 4.75 out of 5 forks. I forgot to sprinkle the parmesan/reggiano cheese on the salad. Pork chops are so tender they can be cut with a fork. This may be my new favorite way to cook pork chops. I will definitely do it again.