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Maiale In Agrodolce (Sweet And Sour Glazed Pork Chops)

You won’t find the April 2010 edition of Saveur on the newsstands anymore, but you can certainly make this easy-to-prepare recipe from the article on Classic Roman Food in that issue.  You’d have to be a die-hard vegetarian not to be seduced by the photo of these pork chops that were on the magazine’s cover. June 2010 446 I fell for them hook, line and sinker and it was sweet surrender from the get-go (or shall I say sweet-and-sour surrender?) They’re just about the best thing you will make on your grill this summer. They’re so easy to prepare and the glaze is deliciously sweet but tempered by the acidity in the balsamic vinegar at the same time. The rosemary simmering in the sauce adds just the right seasoning note. All you need are some roasted peppers and a side dish (in this case a cous-cous salad) and you’ve got a really dynamite dinner in less time than it takes to order take-out. June 2010 464 Although you won’t find the April issue on newsstands any longer, maybe your library carries Saveur magazine. If so, check out the other classic Roman dishes in the issue, including spaghetti alla carbonara, carciofi alla Romana and bucatini all’Amatriciana. The issue made me long to be back in the Eternal City. Maiale In Agrodolce (Sweet and Sour Glazed Pork Chops) From Saveur Magazine, April 2010 printable recipe here 4  10-oz. bone-in pork chops, frenched (I used regular bone-in pork chops, but didn’t French them, which means to clean off the area near the tip of the bone. Your call.)
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1⁄3 cup balsamic vinegar
2 tbsp. honey
4 tbsp. unsalted butter (I used only 3 T. – it was plenty)
1  sprig fresh rosemary, torn into 1″ pieces
1. Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.
2. Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.
3. Put pork chops on 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.

This Post Has 25 Comments
  1. Sono appena rientrata dal lavoro, e gusterei molto volentieri una di queste braciole. Quando ho letto il titolo della ricetta pensavo alla ricetta del maiale con i peperoni agrodolci, non conoscevo questa ricetta e ti ringrazio per avermela fatta conoscere.Complimenti. Ciao Daniela.

  2. If all the food in that issue was as good as this, then I need to find a backdated copy! The marinade/glaze for the pork chops looks so thick and delicious. Exactly the way I like it.

  3. I haven't bought pork chops in years, opting for pork tenderloin. You have given me a reason to buy them. Balsamic and honey, be still my heart. Would you believe I have that one issue, and I missed this recipe. I'll have to flip through it again. I love grillin' season!

  4. You're correct – I would surrender. Good thing I never saw the cover- but of course – now I've seen yours! The photos beckon and the flavors reward! Happiness is a new pork chop dish.

  5. Linda this looks so good!
    Isn't it amazing what a good sauce can do to meat? I would have a hard time being a total vegetarian. Saveur is a wonderful magaizie ..I love their stories about the people and areas behind the recipes.

  6. My Favorite Meal in the World….. I can cook this too!!!! Really I can…… can't bake bread, cakes and deserts, but pork chops and sauces I sure can… can can! But wish I could eat yours instead, so beautiful, and love the photo set up and your flowers, just perfect as usual. I so admire your recipes and your dedication to being honest about anything that is hard to do or what troubles you may have encountered in preparing the really tough to do ones.

  7. Linda, these chops have set my stomach growling. They look fantastically delicious. I hope you are having a wonderful day. Blessings…Mary

  8. Linda…those look fabulous. I saved that issue and there are many lovely recipes in it.
    I will definitely give this one a try…yours are making me very hungry right now!

  9. Balsamic, honey and rosemary are grilling magicians — turning everything they touch into something wonderfully special. I see they did just that with those eye-popping pork chops, too.

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