ADVERTISEMENT

ADVERTISEMENT

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

Balsamic-Glazed Pork Chops with Blueberry Wine Sauce 3/4 cup fresh or frozen blueberries, thawed and drained if frozen 1/2 cup dry red wine 2 teaspoons olive oil 4 tablespoons balsamic vinegar, divided 2 teaspoons fresh-squeezed lemon juice, divi...

Balsamic-Glazed Pork Chops with Blueberry Wine Sauce
A savory blueberry wine sauce that contains balsamic vinegar puts an economical as well as nutritious spin on a pork chop dinner. (McClatchy Tribune)

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

ADVERTISEMENT

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.

ADVERTISEMENT

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

ADVERTISEMENT

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.

Balsamic-Glazed Vegetables with Pasta
A glaze of balsamic vinegar brightens sauteed vegetables and pasta. (McClatchy Tribune)

Related Topics: FOODRECIPES
What To Read Next
On Valentine's Day 1942, the war was less than three months old, but children were already in the fight.
The Touchdown Pepperoni Cheese Ball features a medley of popular pizza flavors including mozzarella, Parmesan cheese, olives, jalapeños, onion, garlic, crushed red peppers, oregano and pepperoni.
Columnist Tammy Swift says certain foods have become so expensive and in-demand that they outshine the traditional Valentine's Day gifts like roses or jewelry. Bouquet of eggs, anyone?
This week, gardening columnist Don Kinzler fields questions about planting potatoes, rabbit-resistant shrubs, and how to prevent tomato blossom end rot.