Pork Braised in Port and Balsamic Vinegar

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“One of my favorite dinner entrees: You can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: It's miles better with the slightly sweet red. Note: If you have a CostPlus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.”

Ingredients Nutrition

  • 4 center-cut pork chops, 1-1/4 to 1-1/2 inches thick
  • 1 tablespoon olive oil (more as necessary)
  • 1 12 cups thawed white pearl onions (OR 1 cup chopped onions)
  • 12 cup chicken or 12 cup pork stock
  • 12 cup port wine
  • 2 tablespoons balsamic vinegar
  • salt and black pepper


  1. Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
  2. Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
  3. Put the pork in and sear it for 1-1/2 to 2 minutes per side.
  4. Remove the meat and set aside while preparing the sauce: keep warm.
  5. After removing the meat from the pan, pour off all but 1 tbsp of the fat.
  6. Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
  7. Saute for about 5 min.
  8. Deglaze the pan with the stock, wine, and vinegar, stirring well.
  9. Bring to a boil and re-add the pork; reduce the heat to a simmer.
  10. Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
  11. (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
  12. Degrease the pan and reduce until its contents are just syrupy.
  13. Serve as sauce.

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