Ingredients and Weight:
- Pork Chops: 8 pieces (about 2 pounds)
- Red Wine Vinegar: 1/2 cup
- Extra Virgin Olive Oil: 1/4 cup
- Fresh Rosemary: 2 tablespoons, chopped
- Garlic Cloves: 3-4, crushed
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Brown Sugar: 2 tablespoons
- Onion: 1, sliced
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large skillet, heat the olive oil over medium-high heat.
- Season the pork chops with salt and pepper.
- Add the pork chops to the skillet and cook for 5-6 minutes per side, or until both sides are browned.
- Remove the pork chops from the skillet and set aside.
- Add the red wine vinegar to the skillet, scraping any brown bits from the bottom.
- Return the pork chops to the skillet, along with the rosemary and garlic.
- Add the brown sugar and sliced onions.
- Reduce the heat to medium-low and let the pork chops simmer in the vinegar mixture for about 30 minutes, or until cooked through.
- Serve hot, with the sauce spooned over the pork chops.
Nutritional Information:
(Per serving - based on average nutrient values)
Calories: 400-450, Protein: 30-35g, Fat: 25-30g, Carbohydrates: 20-25g, Fiber: 2-3g (depending on actual ingredients used)
Dish Characteristics:
- The combination of vinegar and pork creates a unique flavor profile that is both sweet and sour.
- The dish has a rich, yet slightly tangy taste that is perfect for an American palette.
- The pork chops are tender and juicy when cooked properly.
User Comments:
- "The flavor combination was unique and really enjoyable!" - John Doe
- "The pork chops were so tender and juicy - loved the vinegar sauce!" - Jane Smith
- "A real winner! My family loved this dish." - Michael Johnson
Special Precautions and Tips:
- Use fresh pork chops with minimal fat content for best results.
- Adjust the vinegar quantity according to your preference for a tangier or milder taste.
- For best flavor, let the pork chops rest for a few minutes before serving to allow the juices to redistribute throughout the meat.
