Ingredients with Measurements:
- 4 bone-in pork chops, about 1 inch thick
- 1/2 cup Rosso di Lago wine
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
- Pastry brush
Step-by-step instructions:
1. In a small saucepan, combine Rosso di Lago wine, balsamic vinegar, and honey. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the mixture has thickened and reduced by half. Set aside.
2. Preheat grill or grill pan to medium-high heat.
3. In a small bowl, mix together olive oil, minced garlic, dried thyme, salt, and pepper. Rub the mixture all over the pork chops.
4. Place the pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F.
5. Using a pastry brush, generously brush the Rosso di Lago glaze onto both sides of the pork chops during the last few minutes of cooking.
6. Remove the pork chops from the grill and let them rest for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 19g
- Protein: 30g
Substitutions for ingredients:
- Rosso di Lago wine: any dry red wine
- Balsamic vinegar: red wine vinegar or apple cider vinegar
- Honey: maple syrup or agave nectar
Variations:
- Substitute pork chops with chicken breasts or thighs.
- Add chopped fresh rosemary or sage to the olive oil mixture for extra flavor.
- Use the Rosso di Lago glaze as a marinade for the pork chops overnight for even more flavor.
Tips and tricks:
- Make sure to let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork chops are cooked to the proper temperature.
- If using a grill pan, make sure to preheat it for at least 5 minutes before adding the pork chops.
Storage instructions:
- Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pork chops in the microwave or oven until heated through.
Presentation ideas:
- Serve the pork chops on a bed of roasted vegetables or mashed potatoes.
- Garnish with chopped fresh parsley or thyme.
Garnishes:
- Chopped fresh parsley or thyme
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the Rosso di Lago glaze is too thick, add a splash of water to thin it out.
- If the pork chops are sticking to the grill or grill pan, make sure they are well-oiled before adding them.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Rosso di Lago is a red wine from the Lombardy region of Italy.
Flavor profiles:
- The Rosso di Lago glaze is sweet and tangy, with notes of honey and balsamic vinegar. The pork chops are seasoned with garlic and thyme, adding depth of flavor.
Serving suggestions:
- Serve with a glass of Rosso di Lago wine for a perfect pairing.
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Taste: Savory, Sweet, Tangy, Herbaceous, Aromatic