I’m on mission to use up some of my pantry and freezer items so I made Sweet and Sour Glaze for Pork Chops. I tend to stockpile and periodically need to make myself use up what I’ve already got. In addition to my shopping habits, I froze and canned some of my garden excess last summer and need to get on that before I’ve got all the fresh stuff again!
So I will be trying to use up as much as I can over the next few weeks. I just spotted a bag of frozen Roma tomatoes in the freezer and I’ve got Romas ripening on the vine as I write so definitely need to cook those!
Tonight’s menu came from looking at what I had:
- pork chops in the freezer
- broccoli in the freezer
- potatoes in the pantry
Coincidentally at lunchtime I had gone to the library and picked up a copy of Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner which I had requested from our local library. (Note: that’s an affiliate link. I’ll make a small commission from Amazon if you click there and buy the book. Helps support the web site, newsletter, etc. ) As a side note, our library publishes a list of new releases and books they’ve ordered so I can easily look through those and request any that sound interesting. It sure is great to be able to borrow a cookbook for a few weeks and try out some recipes. Does your library do something similar? Ours also makes it very easy to request the purchase of a book.
These pork chops were just pan fried after being seasoned with salt and pepper, then topped with the balsamic and honey glaze. She also suggested red pepper flakes be sprinkled on the chops, which I would have enjoyed but would have been too spicy for my girls. She had you make the balsamic, honey, garlic and rosemary sauce in a saucepan. Next time I would make it in the pan I cooked the pork chops in to pick up the drippings flavor. (And cut down on the number of pans to clean!) Here’s what I used for two bone-in pork chops:
Sweet and Sour Glaze for Pork Chops
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1/2 tsp fresh rosemary diced
- 2 cloves garlic minced
- 2 scallions minced
- 2 Tbs butter
- Heat everything but the butter in a saucepan and simmer over low heat for 8 to 10 minutes, until reduced. Remove from heat and stir in the butter.
I totally forgot the butter, which is very unlike me! (I love butter.) But it still tasted great. I served the pork chops and sweet and sour glaze with baked potatoes and a cream of broccoli soup. Some of the glaze ran into the baked potato and that was a fantastic combo, by the way.