Balsamic Glazed Pork Loin Chops with Jamaican Callaloo (Serves 2)
Callaloo is Jamaican spinach and tastes a little different than other canned spinach I’ve tried. I found it in the Ethnic section of my grocery store and try to keep a few cans in my pantry now that I know I like it. Spinach and pork loin chops go well together and in this meal I glazed my chops with a generous splash of balsamic vinegar. “Balsamic-glazed” sounds fancy, but all it takes is splashing balsamic vinegar on hot meat. The Balsamic glaze makes pork look more like a beef steak and adds an appealing sweetness and bite to the taste. I love this meal because it tastes great AND can be ready in just 15 minutes.
Prep Time and Cook Time: 15 minutes
2 boneless pork loin chops
1 can of Callaloo/Jamaican Spinach in Brine (Ocho Rios brand)
Directions: Pre-heat non-stick grill-pan or skillet over medium heat. Season both sides of pork chops with salt, garlic powder, and black pepper. Lay pork chops in the hot grill-pan and let sear undisturbed for 5 minutes. Turn with tongs to let the second side sear for 5 minutes. Splash balsamic vinegar generously across the top of the meat. After the second side has seared five minutes, turn again and coat the other side with balsamic vinegar. Turn again and let the freshly coated side sear a few more seconds.
Open the can of Callaloo and heat in a sauce pan over medium heat. The taste is pretty good straight out of the can, but I like to add a little garlic powder. Transfer chops to plates when cooked. Fill the rest of the plate with Callaloo. Enjoy!
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