THE MAIN DISH
Balsamic Sage Pork
From Chefs Kristen & David Wells of The Vault in Houlton
Episode 4 - October 4, 2020
Instructions:
Sprinkle salt and pepper on both sides of pork chops.
Using a pastry brush, coat each side lightly with Dijon mustard.
Dredge both sides of each pork chop in flour.
Heat olive oil in a large sauté pan at medium temperature.
Arrange pork chops in single layer in the pan, and Cook for 3-4 minutes until browned.
Using tongs, turn chops over and cook until browned (another 3-4 minutes).
Add balsamic vinegar to pan.
Sprinkle half of the chopped sage over pork chops.
Flip chops again and reduce heat to low simmer until balsamic vinegar is reduced to syrupy consistency.
Remove pork chops from the pan and plate.
Drizzle with balsamic glaze, sprinkle with remaining sage and Enjoy!
Balsamic Sage Pork
Ingredients:
Serves 4
4 large bone-in pork chops (about 3 lbs)
1 cup all purpose flour
1/4 cup Dijon mustard
3 tbs extra virgin olive oil
1/2 cup balsamic vinegar
3 tbs fresh chopped sage
Balsamic glaze
Kosher salt
Ground black pepper
“Cooking is an opportunity to tell a meaningful, personal story without saying a word. My ultimate meal would evoke feelings of lightheartedness, surprise, passion, beauty, and love. The food itself is simply a means to connect with others and let them know who I am and what I truly value.”
