The Ginger Snap: Pork Chops

On the menu tonight:

Peppered Pork Chops with a Balsamic Sage Sauce

Potatoes Au Gratin

Baked Carrots

Fort the potatoes... I finally got to use the multi-chopper! The multi chopper has 4 interchangeable plates the slicer, apple corer, quarter, and french fry maker.

And I did get perfectly sliced potatoes with just one push

Toss with a little salt and pepper and a tiny bit of nutmeg.

I cooked them in the smaller baking dishes because there are only 2 of us, we can save one for later in the week. Layer alternating with shredded Gruyere in between, pour enough chicken broth just enough to cover and top of with a little bit of butter.

Bake at 450 for the first 15 minutes uncovered. Reduce heat to 375 and bake for around 30-45 minutes until the tops are golden and crusty.

I last minute decided I needed a vegetable and found a vegetable platter in the fridge, pulled all the carrots from it and baked covered with chicken broth and green onions at 375 for 30-45 minutes.

For the Pork Chops:

2-3 tablespoons fresh ground pepper

2-3 tablespoons olive oil

6 tablespoons balsamic vinegar

1/4 cup chicken broth

1 tablespoon fresh sage

2 tablespoons unsalted butter, cut in small pieces

Sprinkle the chops with salt and pepper both sides, press the pepper into the surface so it stays. Heat the skillet until hot and then add the olive oil and cook chops until brown (around 5 minutes). Transfer the chops to a platter and set aside.

Pour off about half of the drippings from the pan except for about 1 tablespoon, add the balsamic vinegar and broth to the pan and bring to a boil. Stir in the chopped sage and an meat juices collected on the platter and cook stirring up brown bits from the bottom of the pan until liquid is reduced by half. Then whisk in the butter and done!