Brined Pork Loin Chops with Balsamic Reduction


 

Dwain Pannell

TVWBB Hall of Fame
...served with a Garlic Mashed Potato, Roasted Corn, and Fresh Sliced Tomatoes.

In the Favorite Weber Cookbook Recipe post the other day, Rolf and Phil said this is one of their favorites so we had to try it.

Roasting Corn and reducing Balsamic Vinegar

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Pork Loin Chops brined, dried, and rubbed for a room temp rest

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Searing chops

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Constructing Reduction

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And served. (The potatoes were leftover Crash Hots from yesterday so SWMBO made a garlic mash. Very nice use of leftovers.) (The tomato was fresh from the garden.)

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Thanks for lookin at my cookin.
 
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Dwain you really are a Guru, beautiful cook. That reduction is what I used the other day on my post, I added rosemary and it blew me away. I know that pork was amazing with it.
Well done my Friend
 
I hope you enjoyed it Dwain. This is one of Nancy’s favorites. You sir are a wise man for reducing the balsamic /butter/pepper/sugar outside. The first time I did it was inside and without a hood. Not a great idea but please don’t ask me how I know this. Next time try the fries w/sauce. That’s pretty good too.
 
Great looking meal Dwain.
I love the taste of balsamic with pork.
Around the holidays I do a Pork Loin with Balsamic and Blueberries.
Have always done this in the oven, but this year I might try an outdoor variation.
 

 

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