I recently shared a Berkshire pork chop recipe with cinnamon apples. I just can’t get enough of these chops – it was so good, I had to do another.
Berkshire pork is the best-tasting pork I have ever had… it is the Kobe beef of pork. They’re pricey but bite-for-bite they’re worth it. Moody’s has a very limited quantity coming in late Thursday, and they’ll go fast. Reserve some if you want to try, you won’t be disappointed!
Pan-seared Balsamic Glazed Berkshire Pork Chops
Prep Time
5 mins
Cook Time
15 mins
Course:
Main Course
Keyword:
pork, pork chops, quick and easy
Servings: 2
Ingredients
- 2 bone-in Berkshire pork chops (of course you can substitute)
- 2 T extra virgin olive oil Use the best oil, these are great chops.
- 1 T freshly chopped rosemary
- Scant ¼ C balsamic vinegar
- Salt and freshly ground pepper to taste
Instructions
-
Allow the chops to come to room temperature, about one hour.
-
Dry the chops with paper towel and generously salt and pepper to taste.
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Heat the oil and rosemary in a cast iron skillet over medium-high heat.
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When the oil is just steaming, add the chops and sear on each side, turn the heat down, cover and cook until the internal temperature is 135°F (or no longer bright pink interior).
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Deglaze the pan with the balsamic vinegar making certain to coat both sides of the chops.
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Let chops rest, covered in foil, for at least 5 minutes; they will continue to cook and reach an internal temp of 145°F, perfect for medium-rare chops.
