Balsamic and Honey Glazed Pork Chop
With Spinach and Cannellini Beans
Provided by: Dominics
4 Rib cut pork chops 10-14 oz. each
2 oz. extra virgin olive oil
½ cup chopped onions
½ cup chopped bacon
1 tablespoon minced garlic
6 oz. fresh spinach
3 cups cooked Cannellini Beans
Salt and pepper
Prepare barbeque grill to a medium high heat. Season both sides of chops with salt and pepper and place on grill. Cook to desired temperature. The size of the chops will determine the time it takes to cook them. When done set aside cover to keep them warm. Pre-heat a large skillet over medium high heat. When the skillet is hot pour in the olive oil, then add the chopped bacon and cook till translucent, about 2 minutes. Then add in the spinach and sauté until wilted. When spinach is done add in the beans and garlic and cook for about 2 minutes more. Turn off heat, add the butter and toss until butter dissolves and mixture becomes creamy. Season with salt and pepper to taste. Spoon mixture on to a serving platter. Arrange pork chops on top of spinach and beans, then spoon balsamic and honey glaze over all. Serve immediately.
Balsamic and Honey Glaze
1/2 cup balsamic vinegar
¼ cup honey
In a small sauce pot or skillet over medium heat, cook the balsamic vinegar and honey for about 15 minutes till reduced to a syrup like consistency. Remove from heat and let cool completely. This can be done well in advance.
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