Joyful Abode

A lot of times, pork recipes seem to include all sorts of sweet fruity flavors, incorporating apples and raisins, oranges and cranberries, apricots and ginger. And honey. And sometimes I’m not in the mood for that sort of dinner, even if I plan to cook pork chops or tenderloins.

So one night, I decided to bread my pork chops in a mix of half flour, half cornmeal, along with salt and pepper. After cooking them in a pan with a little olive oil, I drizzled a balsamic reduction over them and the spinach I served with them.

If you haven’t tried a balsamic reduction before, you should! All you do is dump some balsamic vinegar into a small saucepan, and simmer (stirring) until it’s thickened to your preferred viscosity. Then drizzle it over meat or veggies, and voila! A punch of flavor, aroma, and prettiness (even though you can’t see the prettiness in my picture up there. The pork wasn’t feeling photogenic).

Everything was yummy. The balsamic vinegar was fantastic with the spinach, and soaked into the breading of the pork. The next day, the man had a pork chop sandwich with a leftover piece, and it was amazing.