You won’t find the April 2010 edition of Saveur on the newsstands anymore, but you can certainly make this easy-to-prepare recipe from the article on Classic Roman Food in that issue. You’d have to be a die-hard vegetarian not to be seduced by the photo of these pork chops that were on the magazine’s cover.
I fell for them hook, line and sinker and it was sweet surrender from the get-go (or shall I say sweet-and-sour surrender?) They’re just about the best thing you will make on your grill this summer. They’re so easy to prepare and the glaze is deliciously sweet but tempered by the acidity in the balsamic vinegar at the same time. The rosemary simmering in the sauce adds just the right seasoning note.
All you need are some roasted peppers and a side dish (in this case a cous-cous salad) and you’ve got a really dynamite dinner in less time than it takes to order take-out.
Although you won’t find the April issue on newsstands any longer, maybe your library carries Saveur magazine. If so, check out the other classic Roman dishes in the issue, including spaghetti alla carbonara, carciofi alla Romana and bucatini all'Amatriciana. The issue made me long to be back in the Eternal City.
Maiale In Agrodolce (Sweet and Sour Glazed Pork Chops)
From Saveur Magazine, April 2010
4 10-oz. bone-in pork chops, frenched (I used regular bone-in pork chops, but didn’t French them, which means to clean off the area near the tip of the bone. Your call.)
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1⁄3 cup balsamic vinegar
2 tbsp. honey
4 tbsp. unsalted butter (I used only 3 T. – it was plenty)
1 sprig fresh rosemary, torn into 1" pieces
1. Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.
2. Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.
3. Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.