Sunday dinner is a treat when everyone is home. For your next family meal make this delicious pork chop dinner featuring a balsamic-teriyaki jus reduction drizzle.
Marinate the pork tenderloin chops with the following:
(for 4 medium pork chops)
- 3 Tbsp teriyaki sauce
- 1/4 cup red wine or sherry
- 2 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 2 Tbsp sesame oil
- 2 cloves fresh garlic, minced
- 1/4 tsp ground thyme
While the chops are marinating, prepare the sides and assemble them on a beautiful platter.
Simple Rice Pilaf:
Combine 1/2 cup steamed corn or peas with 1 cup of cooked basmati rice. Mix in 1 or 2 Tbsp Siracha sauce and 1 tsp butter.
Grilled Broccoli Florets:
Heat a cast iron skillet for several minutes until it’s quite hot. Coat the bottom with sesame oil. Add the broccoli florets and let them grill on each side for about 3 to 5 minutes. Add about 2 to 4 Tbsp teriyaki sauce and garlic powder (to taste). Add a ladle or 2 of boiling water to the skillet to prevent sticking and to soften the broccoli stems. When the broccoli is dark green and the stems slightly tender then it’s done.
Pan fry the marinated pork tenderloin chops:
Fry the chops in the cast iron skillet at a medium-high temperature. This cut of pork doesn’t take long to cook. Turn the chops once or twice until the outer edges are caramelized and browned.
Remove the chops from the skillet and onto the platter.
Balsamic-teriyaki jus reduction:
Use the same skillet with the remaining meat drippings for the balsamic-teriyaki jus reduction.
Turn the heat up and pour the remaining marinade into the skillet. Allow it to boil about 1 or 2 minutes until it thickens and bubbles. Drizzle the jus over the chops on the platter.
You may wish to add more sides for added texture and colour to your presentation. Foodies Galore added a small scoop of mash potato on top of each chop.
Enjoy family time today!