Prep Time: 5 minutes
Cook Time: 20 minutes
balsamic syrup preparation: 20 minutes
Total Time: 45 minutes
Yield: 4 Servings
- 4 pork loin chops
- 2-3 cloves garlic
- 2 roasted red peppers
- 2 oz brandy (optional)
- salt to taste
- olive oil
- 3-4 Tbsp Balsamic Syrup - Salsa Vinagre Balsamico
Peel and cut garlic cloves in half. Drain any liquid from the peppers and cut in half lengthwise, making 4 pieces.
Pour 2-3 few tablespoons of olive oil in a large skillet with a heavy bottom and heat on medium. Salt the chops on both sides. When pan is hot, place garlic halves and pork chops into pan and cook on medium on both sides. Before they are completely cooked, remove chops and garlic from pan and set aside. Return pan to heat.
Add 1-2 tbsp olive oil, if necessary. Add peppers to pan and sauté for a minute. Return the chops to the pan and garlic, and pour any meat juice back into the frying pan. If using brandy, pour it over the chops and sauté for 2-3 minutes.
Serve chops on dinner plates, topping with pepper slices and garlic halves. Drizzle the pan juices over the top. Squeeze a tablespoon of balsamic syrup over each chop.
Serving Suggestion: Fried or mashed potatoes.