Pork Chops with Balsamic and Brown Sugar Glaze

Back 'home' (where I grew up) at one of Doug and I's favorite restaurants they serve the most amazing pork chops with balsamic and brown sugar glaze. Doug has been asking me to try to recreate this dish at home for some time and after a recent trip to the grocery store yielded me a pack of boneless chops- I decided to give it a go. While I won't say these tasted exactly like the pork chops from this particular restaurant, they were definitely good and a welcomed change from chicken. I served the pork alongside spelt, which I picked up Trader Joe's and highly recommend. It is a great grain alternative to rice or cous- cous and when prepared as directed on the package with chicken broth and Parmesan cheese the texture is almost creamy like a risotto. Delicious.

Ingredients:

3 boneless center-cut pork chops(1- 1 1/2inch thick)

salt

pepper

extra virgin olive oil

2 cloves garlic (pressed)

1/2 cup balsamic vinegar

1 tbsp brown sugar

Directions:

Salt and pepper both sides of pork chops. In a large saute pan, heat olive oil over medium heat. Add garlic and stir until browned. Carefully place pork chops into pan. Cook each side until brown (about 5 minutes depending on thickness) and then remove from skillet and place on plate. Cover with tented foil.

In same skillet add balsamic vinegar and brown sugar. Reduce heat and stir until mixture reduces. Return pork chops to skillet and turn to coat with sauce. Once coated, remove and put on plate spooning additional sauce on top if needed.