Balsamic vinegar is a classic Italian specialty. Although there are many varieties all over the world, the original traditional balsamic vinegar is made with only white Trebbiano grape juice. It is produced solely in the Modena and Reggio Emilia regions of Italy and has been since the Middle Ages. Production of traditional balsamic vinegar has been documented as long ago as 1046.
The highly regulated traditional balsamic vinegar can be difficult to find and it can be very expensive depending upon its aging process. For the purpose of this recipe, I suggest you find a quality, aged balsamic vinegar. Traditional balsamic vinegar is not required.
This dish is a typical Northern Italian specialty, often seen on restaurant menus using beef or veal as the protein. Whether you choose to use pork chops, beef, or veal, this dish is sure to impress and the balsamic sauce compliments just about any meat!
1 tablespoon olive oil
4 pork rib-eye chops
1/4 cup beef stock
1/4 cup balsamic vinegar
1 tablespoon butter
2 garlic cloves
Salt and pepper to taste
2 tablespoons fresh rosemary
Heat olive oil in a saucepan over medium-high heat. Sear the meat on each side until golden brown and almost cooked through.
Remove the meat and set aside, covered.
In the saucepan, add the balsamic vinegar, beef stock, butter, garlic, salt and pepper, and rosemary. Bring to a simmer.
Add the pork chops back into the frying pan, bring the mixture back to a boil and coat the meat well in the sauce.