Pork chops with Mushrooms and Balsamic Reduction

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This was adapted from another recipe on some paleo site....the original link was twotables.net and the recipe was called Pork Chops with Balsamic Roasted Onions. We don't eat onions here, so I changed that (and other things) to make it more to our liking. This serves 4.


Ingredients:
  • 4 bone-in pork chops; I like fattier meats that are also darker in color compared to other pork...but you can get whatever you like
  • 1/2 cup kosher salt
  • 1/4 cup honey
  • about 6 cups water
  • 8 oz. mushroom, sliced
  • 1 tbsp. butter
  • 3 tsp. bacon fat (or other fat if you don't have that)
  • 1 tsp. parsley
  • 1 tsp. coriander
  • 1/2 cup gluten free balsamic vinegar (not all of them are gluten free, so make sure yours is)
Directions:
  1. I think most "leaner" meats (pork, chicken) taste better when they've been brined...though this step isn't technically necessary. If you decide to brine the meat, combine 1/2 cup kosher salt with 1/4 cup honey and 2 warm cups water. Stir until the salt/honey dissolve. Add 4 cups cold water and pork chops and brine for 1-4 hours. I did mine for about 3 hours today and they turned out perfect. If you like your meat saltier, you can brine them for even longer.
  2. Preheat the oven to 375F. Remove the pork chops from the brine and put into baking pans. Lightly season both sides with parsley and coriander. Add 1/2 tsp. of bacon fat both on top and beneath each pork chop. Bake for 15 minutes on each side (so 30 minutes total). 
  3. Melt 1 tbsp. butter in a pan. Add sliced mushrooms and saute for about 10-15 minutes until done. Season with salt, to taste (about 1/2 tsp.). Cover and set aside. 
  4. Place 1/2 balsamic vinegar in a small saucepan. Simmer and stir for 10-15 minutes, or until reduced by half. Set aside and let cool (it will thicken more). 
  5. Set the pork chops on a plate, top with the mushrooms, and top that with the balsamic reduction. Serve with whatever vegetables you like and enjoy.

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