Hope u like it. One little tip : depending on the pork and the pears - u may
need to hoik these out of the pan at the last minute and reduce the sauce
before serving. And I don't think its worth using expensive balsamic for
this recipe. The one I use costs about 3 (australian) dollars for about 2
cups.
Richard.
"aem" > wrote in message
oups.com...
>
> Richard Green wrote:
>> "aem" > wrote in message
>>
> oups.com........................
>> >The recipe sounds delicious, but using 2 cups of balsamic vinegar to
>> > produce a decorative reduction around the edge of the plate seems
>> > pretty extreme for home-cooking. [snip]
>>
>> I don't use that much - but it IS essential for the dish. The
> sweet/tart
>> caramel flavour really adds something very special. I usually drizzle
> the
>> glaze over the top of the meat, rather than around the edge of the
> plate,
>> that way you can use less for maximum flavour impact.
>
> You've talked me into it. Now if only I could find some good center
> cut pork chops. I've heard there is someone out there producing pork
> with some fat and flavor -- maybe it's Niman Ranch? -- but I haven't
> yet found where it's sold near me. I think one of the reasons we need
> all the good recipes in this thread is that the pork itself is so lean
> and tough and tasteless. I envy our mates in Oz who get pork and lamb
> of such better quality than here in the U.S.
>
> -aem
>