Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Vanilla Glazed Pork Chops with Onions
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4 (4 oz) center cut pork chops about 1/2" thick |
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1/2 teaspoon salt |
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1/2 teaspoon pepper |
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1 1/2 tablespoons olive oil |
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Sliced small onion, rings pulled apart |
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1 (3") piece vanilla bean, split lengthwise |
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3/4 cup Marcella cooking wine |
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1 tablespoon brown sugar |
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2 tablespoons balsamic vinegar |
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1 teaspoon cornstarch |
Sprinkle chops with salt and pepper. Heat oil. Add chops and onions and cook for 4 minutes on each side.
Scrape seeds from vanilla bean; add seeds, bean, and wine to pan, scraping pan to loosen browned bits. Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Remove pork and onions from pan with slotted spoon and cover to keep warm.
Combine brown sugar, balsamic vinegar, and cornstarch in a small bowl. Add to wine mixture in pan and bring to a boil. Cook for one minute, stirring constantly. Discard the vanilla bean.
Place pork chop on plate. Top with onion and sauce. Serve.
NOTE: Recipe called for Madeira wine, but I had some Marcella cooking wine so that is what I used. The recipe said NOT to substitute vanilla extract for the vanilla bean, as the flavor wouldn't be the same. The recipe also called for cipollini onions or small boiling onions, but I just sliced a Vidalia and separated it into rings. I also used white balsamic vinegar. And I only used two large pork chops for us. I found this recipe in an old edition of Cooking Light.