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  • All Year
  • 1 hour
  • Serves 4

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Recipe Products

Vermont Maple Balsamic Vinegar

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Pomegranate Quince Balsamic Vinegar

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Smoked Bacon Chipotle Sea Salt

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Glazed Pork Chops with Quince

Quince is a firm fruit with a taste similar to apples. Poaching makes quince tender and sweet, and a perfect compliment to Maple Balsamic glazed pork chops.

Ingredients

  • 1 c Pomegranate Quince Balsamic Vinegar
  • 1 sprig of fresh thyme
  • 1 1/2 c water
  • 1 ripe quince (about 10 oz) peeled, cored and cut into 1/2 inch pieces
  • 1 T mild Extra Virgin Olive Oil
  • 1/2 t Bacon Chipotle Sea Salt
  • 8 boneless pork chops (1/2 inch thick, trimmed)
  • 3 T shallots, finely sliced
  • 1/3 c Vermont Maple Balsamic Vinegar
  • fresh ground pepper, to taste

Directions

  • 1. Thyme-poached Quince: In a medium sauce pan, bring water and Pomegranate Quince Balsamic to a simmer. Add the cubed quince and sprig of thyme. Continue to simmer, stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, Separate quince from liquids by using a sieve set over a bowl. Discard liquid.
  • 2. Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the extra Virgin Olive Oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.
  • 3. Return pan to stove and increase heat to high. Stir shallots into pan juices and add a little more oil if necessary. Cook 2 minutes. Stir in the Maple Balsamic. Cook down for an additional 2 minutes. Add the poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper. To serve, ladle the pan sauce and quinces over the pork chops.

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Glazed Pork Chops with Quince

  • All Year
  • 1 hour
  • Serves 4

Quince is a firm fruit with a taste similar to apples. Poaching makes quince tender and sweet, and a perfect compliment to Maple Balsamic glazed pork chops.

Ingredients

  • 1 c Pomegranate Quince Balsamic Vinegar
  • 1 sprig of fresh thyme
  • 1 1/2 c water
  • 1 ripe quince (about 10 oz) peeled, cored and cut into 1/2 inch pieces
  • 1 T mild Extra Virgin Olive Oil
  • 1/2 t Bacon Chipotle Sea Salt
  • 8 boneless pork chops (1/2 inch thick, trimmed)
  • 3 T shallots, finely sliced
  • 1/3 c Vermont Maple Balsamic Vinegar
  • fresh ground pepper, to taste

Directions

  • 1. Thyme-poached Quince: In a medium sauce pan, bring water and Pomegranate Quince Balsamic to a simmer. Add the cubed quince and sprig of thyme. Continue to simmer, stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, Separate quince from liquids by using a sieve set over a bowl. Discard liquid.
  • 2. Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the extra Virgin Olive Oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.
  • 3. Return pan to stove and increase heat to high. Stir shallots into pan juices and add a little more oil if necessary. Cook 2 minutes. Stir in the Maple Balsamic. Cook down for an additional 2 minutes. Add the poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper. To serve, ladle the pan sauce and quinces over the pork chops.