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.

Balsamic Pommes Frites and Pork Chop