My husband and I love to watch Top Chef. Whether it is the Masters program or unknown chefs, we love the program. One of the judges on the show is a food editor of some sort from Saveur Magazine. Sounds fancy, right? We don’t subscribe to that magazine. We are more Taste of Home and Food Network Magazine people. Saveur sounds so sophisticated and beyond our reach.
I might be wrong about that though. I didn’t know it at the time, but I pinned a recipe that was published on Saveur’s website, Sweet & Sour Pork Chops. It was delicious! Now, I might have to look through their website for more yummy food.
So, a couple of weeks ago, I decided I wanted to try this recipe while we were still able since it involves grilling. As I’ve mentioned in the past, I avoid the grill at all cost because of my strange fire phobia. My DH happily obliged my request for help to complete this dish.
Before I started the pork chops, though, I worked on our side dish, the classic baked potato. If you are on Pinterest, I’m sure you’ve seen the one that claims to be from the Outback restaurant. I couldn’t wait to see if this recipe for an Outback-Style Baked Potato, from I Wash…You Dry, even came close to the real thing.
To get started, I preheated the oven to 375. Then, I washed 2 baking potatoes with a veggie brush. Using a fork, I poked at least a half does holes into each potato. Next, I brushed each potato with olive oil and salted them with kosher salt (the recipe calls for sea salt, but we didn’t have any on hand). The potatoes were placed on the top rack in the oven (with a lined cookie sheet on the rack below).
Now it was time to work on the pork chops. The recipe was quite simple. Thirty minutes prior to grilling the pork chops, I put them on a plate, drizzled them with some olive oil, then seasoned them with salt and pepper. I did this right after I put the potatoes in the oven.
The recipe says to use Frenched pork chops. I did not do that. I used bone-in chops, period. I doubt Frenching them would add to the flavor and it seemed like a lot of effort for very little.
As my husband got the grill going, I mixed together 1/3 cup of balsamic vinegar and 2 tablespoons of honey in a small 1-quart saucepan over medium-low heat. Once that was nicely blended and it reduced, I added 1/4 cup of unsalted butter and 1 teaspoon of dried rosemary. I waited for the butter to melt. Then I stirred it all together for a nice blend and took it off the heat.
The pork chops went on the grill with my husband turning then basting them with the sauce every couple minutes. After about 12 minutes, they were ready to serve. As he brought them in, I pulled out the potatoes, after close to an hour cooking. Unfortunately, the potatoes weren’t quite done. So, I popped them in the microwave and nuked them for 1 minute. That did the trick. They were done.
The meal was fabulous! The potatoes were just like the Outback. I can’t see doing a baked potato any other way now. As for the pork chops, my DH wants to make it again. I guess that means it was another Pinterest success.
- 4 bone-in pork chops
- 3 Tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ⅓ cup balsamic vinegar
- 2 Tbsp honey
- 1/4 cup unsalted butter (4 Tbsp)
- 1 tsp dried rosemary
- Put pork chops on a plate. Drizzle with oil. Season generously with salt and pepper. Let sit for at least 30 minutes.
- Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to ¼ cup.
- Stir in butter and rosemary. Once butter has melted, set to the side.
- Put pork chops on a hot grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes.
- Transfer to a platter and let sit for 5 minutes before serving.
- 4 baking potatoes
- 1/4 cup olive oil
- Kosher salt (or sea salt, if you desire)
- Preheat oven to 375.
- Wash potatoes and poke several holes into each potato with a fork.
- Brush olive oil on each potato, don't miss a spot.
- Add salt either on one side of each potato.
- Bake for 45-60 minutes.
- Remove and serve.