BALSAMIC VINEGAR RECIPES: Balsamic-Glazed Pork Chops with Blueberry Wine Sauce . . . Balsamic-Glazed Vegetables with Pasta

Balsamic-Glazed Pork Chops with Blueberry Wine Sauce

¾ cup fresh or frozen blueberries, thawed and drained if frozen

½ cup dry red wine

2 teaspoons olive oil

4 tablespoons balsamic vinegar, divided

2 teaspoons fresh-squeezed lemon juice, divided

½ teaspoon dried thyme leaves

¼ teaspoon salt, divided

¼ teaspoon pepper

1 pound boneless pork loin chops, cut ¾- to 1-inch thick

4 teaspoons brown sugar

½ teaspoon cornstarch

Combine blueberries and wine in a small saucepan. Cook, uncovered, over medium heat 15 minutes, stirring occasionally and pressing down with the back of the spoon to extract the juice.

Combine olive oil, 2 tablespoons vinegar, 1 teaspoon lemon juice, thyme, 1/8 teaspoon salt and pepper.

Preheat grill to medium-high or allow coals to burn to white ash. Spray grill with nonstick spray. Grill chops 4 minutes; turn and cook 4 minutes. Brush balsamic vinegar mixture generously over each side of chops. Continue cooking about 3 minutes per side or until meat thermometer registers 160 degrees for medium doneness, brushing frequently with vinegar mixture. Remove from grill, cover and allow to stand 5 minutes.

Combine remaining 2 tablespoons vinegar, 1 teaspoon lemon juice, 1/8 teaspoon salt, brown sugar and cornstarch. Stir well to dissolve cornstarch and set aside. Pour berries with liquid through a sieve, reserving juice. Press down gently with the back of a spoon to remove all of juice. Return juice to saucepan; discard fruit. Stir vinegar-cornstarch mixture again, then blend into juice in saucepan. Cook over medium heat, stirring constantly, 2 minutes or until juice is thickened and bubbly.

Drizzle each serving of chop with about 1½ tablespoons sauce.

Yield: Serves 4.

Approximate nutritional analysis per serving: 192 calories, 38 percent of calories from fat, 8 grams fat (3 grams saturated), 60 milligrams cholesterol, 7 grams carbohydrates, 25 grams protein, 561 milligrams sodium, no dietary fiber.

Balsamic-Glazed Vegetables with Pasta

2 tablespoons olive oil

1 red bell pepper, cut into ¼-inch-wide strips

1 yellow bell pepper, cut into ¼-inch-wide strips

1 large onion, thinly sliced

1 garlic clove, finely chopped

2 zucchini, trimmed, cut crosswise into ¼-inch-thick rounds

2 yellow summer squash, trimmed, cut crosswise into ¼-inch-thick rounds

¼ cup balsamic vinegar

8 ounces fusilli pasta (spirals)

¼ cup Parmigiano-Reggiano, grated

Salt and freshly ground pepper to taste

Bring pasta cooking water to a boil.

Heat oil in large, heavy skillet over medium-high heat. Saute peppers, onion and garlic until they begin to soften, about 4 minutes. Add zucchini and yellow squash and saute until tender, about 5 minutes. Add vinegar to skillet; boil until liquid is reduced to a glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta according to package directions. Drain well and add to the skillet along with the cheese; stir to combine. Season with salt and pepper to taste. Serve at once, passing extra cheese, if desired.

Yield: Serves 4.

Approximate nutritional analysis per serving: 371 calories, 24 percent of calories from fat, 9.9 grams fat (2.3 grams saturated), 5.5 milligrams cholesterol, 13.3 grams protein, 59 grams carbohydrates, 5.6 grams fiber, 118 milligrams sodium.