Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
Braised Pork Chops with Balsamic Caramelised Red Onion Salt Free
Wonderfully easy Dinner Party recipe
4 x Pork Chops – approx 2cm thick. Free range paddock is best
Best quality Olive oil
Spice Road Spices, SpiceOn Pork Spice Flavour or Spices noted below
To make the Balsamic Onions
3 x Medium red onions, sliced about 3mm. Do not dice
3 x Tablespoons, Balsamic Vinegar
40g x Butter - salt free
2 x Tablespoons brown sugar
1/4 x Teaspoon Black pepper.
Olive Oil - best quality
Lightly cover the Pork with Olive Oil and liberally coat both sides with the Spice Road Spices SpiceOn Pork blend or your choice of Spices. Place in the refrigerator for at least half an hour. Remember to let the Pork come back to room temperature before pan cooking.
Lightly score the outside skin to prevent curling then cook over a medium heat for around 4 minutes each side. Before serving, allow to “sit” for a few minutes for the juices to settle.
If you wish to make the Spice Blend yourself try: Allspice, Coriander, Cumin, Paprika, Ginger, Nutmeg, Thyme and Black Pepper. Add Cayenne Pepper or crushed mild Chilli to your taste.
Fry the onions down with the Olive Oil and Butter. Stir for 10 minutes until soft and liquid has evaporated and onions are a golden brown. Then add the Balsamic Vinegar, Brown Sugar and Pepper and gently stir occasionally for another 10 minutes to caramelise and the mixture becomes syrupy. Important that this be on a low heat so the onions do not burn.
It is best to use a wide pan and have the onions basically in a single layer to prevent sweating or stewing..And always good to use a good quality Olive Oil as this will effect the final flavour of the dish.
Wonderfully simple and can be terrific as a stand alone dish. The Caramelised Balsamic Onions may be stored in a refrigerator for several weeks. Perfect to have ready for a dinner party or at the end of a busy day.
Important: Best quality Pork is essential for this dish. Discuss with your butcher.