I found two quick sale family packs of boneless pork chops during one of my recent grocery runs into town. I used both packs for this meal but it will stretch over several days. I do like to cook in bulk and eat leftovers. I have a Zojirushi rice cooker that I love. I rinse the rice in the rice pot add that appropriate amount of water for the amount of rice I use. Hit the cook switch and forget about it until I need the cooked rice for my recipe. It automatically switches to keep warm setting when the rice is cooked. So much easier than stove top.
- 3.5 pounds Pork chopped in bite size pieces
- 2 tbsp unsalted Butter
- 2 tbsp Olive Oil
- 3 Garlic cloves, minced or peeled and pressed
- Salt and Pepper to taste
- 1 tsp chopped fresh Rosemary
- 1 tsp dried Thyme
- 2 cups Chicken Broth, homemade or store bought
- ½ cup Balsamic Vinegar, dark or light
- 4 cups cooked Rice, I like long grain Basmatti
- Fresh thyme or parsley for garnish optional
Cook rice according to your preferred method.
Heat the butter and olive oil in a heavy Dutch oven. I like an enameled cast iron one for this recipe because of the acidic balsamic vinegar. Brown the pork bites in batches. Set each batch aside. Season with salt and pepper to taste as needed. Return browned pork bites to the Dutch oven. Add the garlic, rosemary and thyme to the pork. Mix well. Add the chicken broth and balsamic. Simmer over medium low heat until the liquid reduces by one quarter approximately six to ten minutes.
Serve over rice and garnish fresh thyme or parsley as an option.