Thursday, October 22, 2009

Balsamic Pork Chops with Southern Green Beans and Stuffing

Balsamic Pork Chops

4 pork chops (bone-in)
6oz balsamic vinaigrette (recipe below)

Marinate pork chops in balsamic vinaigrette for 2-24 hours.
Grill for 8-10 min (turning once) or cook under broiler.

Simple Balsamic Vinaigrette (from food network)

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Place all ingredients in a sealable jar and shake until combined.
Southern Green Beans (adapted from from

6 slices bacon, chopped
1 tablespoon butter
1 red onion, chopped
2 pounds fresh green beans, trimmed and snapped
3 russet potatoes, diced
1 large clove garlic, minced
1/4 cup chicken broth
1 1/2 teaspoons white balsamic vinegar
salt and pepper to taste

Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes.
Drain the bacon pieces on a paper towel-lined plate.
Melt the butter in the skillet wit the bacon grease over medium-low heat, and cook and stir the onion until translucent, about 5 minutes.
Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth.
Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes.
Sprinkle with vinegar, salt, and pepper, and serve.

I also made some stuffing from a box to go along with it. I don't know why, but I have an addiction to the box. I think it has something to do with childhood memories. It was one of the first things I learned to make for myself, and all too often, while I was in college, it worked as a meal all by itself. Yum. This time, I did use chicken broth (I had plenty extra left from the beans) instead of water.