Pork is commonly paired with sweet and tangy flavors like apple. I was fishing around my fridge and saw a neglected bottle of balsamic vinegar, so I went for it and made a glaze by reducing it in a pot with some brown sugar. I also had a double-cut pork chop, which I seared in a cast-iron pan and finished in the oven. I wanted a hearty side dish that could stand up to the big flavors of the pork and balsamic, so I stewed some green lentils in water with whole garlic cloves, bay leaf and a hit of apple cider vinegar. The pork was cooked perfectly, and the lentils were well seasoned, but the true star of the dish was the balsamic glaze, which had a nice balance between sweet and acid to tie everything together.
No comments:
Post a Comment