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Sunday, April 10, 2011

Marinated pork chops with balsamico glaze

A very easy to make flavorful steak. Prepare the marinade and dip the meat the evening before making these, leave for at least 12 (if not 24 hours) in the fridge to soak up all the flavors and then gently fry it, adding some balsamic red vinegar at the end and creating a luscious glaze overall. 
The taste will be tangy and sourish and will require a less sour sidedish (or bread, rice, pasta whatever) but the combination will surely be spectacular. We've had it with Aloo Baingan (spicy but warm and sweet-ish). Enjoy.

Ingredients (serves 2):
  • 2 pieces of fillet (200-250 g)
  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • juice from half a lemon
  • salt and pepper to taste
  • 3 tablespoons (45 ml) balsamic red vinegar

In a deep plate, mix the sesame oil, soy sauce and Worcestershire sauce. Add the lemon juice:

Dip the cleansed and drained meat in the marinade on both sides, then tuck it in:

Cover and marinate in the fridge for 12-24 hours. When you're ready to prepare it, just pour the whole content of the plate in a frying pan (don't add extra oil, the juices will be enough):

Fry on medium heat for 7-8 minutes or so, then turn to fry on the other sides:

When the juices have evaporated and the steaks begin to get browned, add half of the vinegar and fry for extra 5 minutes, then the rest of the vinegar and fry another 5 minutes on the other sides of the steaks:

When the second 5 minute fry is done and the glaze seems to have formed all over, turn off the heat and put on serving plates. It's done, dig in!

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