Balsamic Pommes Frites and Pork Chop
How to make Balsamic Pommes Frites and Pork Chop Recipe - French fries need not be only a fast-food fare. The sweet and rich flavor of the balsamic reduction soaks into the potato for an elegant, easy-to-make dinner.
Ingredients:
2 fresh No. 1 Idaho Russet Burbank potatoes (12 to 15 ounces each)
4 tablespoons olive oil
2 tablespoons kosher salt
4 boneless pork chops
1 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
Method:
Peel and slice the potatoes in rectangular strips 3/4 inch wide by 1/4 inch high. Add the oil to a large skillet over medium-high heat and bring to about 350 degrees F. Add the potato strips in a single layer and fry until soft, about 8 minutes. Remove potatoes and keep warm in a 250 degrees F oven.
Rub salt into both sides of the pork chops and add to skillet. Reduce heat and cook over medium for about 6 minutes per side or until 155 degrees F is reached internally at the thickest part of the chop as shown by a meat thermometer.
Turn heat to low and add the balsamic vinegar. Reduce for about 2 minutes until thickened. Remove the pork chops and add the cooked potatoes, stirring to coat with the balsamic reduction. Garnish with the chopped fresh rosemary and serve immediately.
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| Balsamic Pommes Frites and Pork Chop |
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