Balsamic sauce is among my favorite kinds of sauce for pasta, along with butter cream sauce, which makes this recipe one of my favorites. I like the tangy flavor paired with pork chops but if you desire, you could also substitute petite steaks. For this recipe, I made homemade pappardelle pasta, which is a variety I seldom see in the grocery store. If you don’t have the time to make it fresh, you could use any pasta you wish. Once, in a rush, I used fettuccine and it was still delicious.
4 tablespoons – extra-virgin olive oil
4 – Pork chops ½-inch thick
1 pound – fresh pappardelle pasta (see fresh pappardelle)
½ tablespoon – salt (for the pasta)
2 – Cremini mushrooms, sliced thin (optional)
¼ cup – finely chopped red onion
¼ cup – finely chopped yellow onion
¾ cup – balsamic vinegar
3 cups – beef broth
2 tablespoons – unsalted butter
Salt and fresh ground pepper
Chopped fresh flat-leaf parsley for garnish (optional)
Add water to a large pot over high heat and bring to a boil, about 6 minutes. Don’t add the salt until you add the noodles later.
Warm a large skillet over medium-high heat. Brush both sides of the pork chops with 1 tablespoon of olive oil, season with salt and pepper. Add the pork chops to the skillet, turning once, until browned, about 6 minutes per side. Remove from heat and set aside, keep them warm.
Add ½ tablespoon of salt and the pasta to the boiling water. Do not add any oil. Stir every few minutes as broader pasta is more likely to stick than thin noodles. Boil until done, about 10 minutes.
Add the remaining 3 tablespoons of olive oil to the skillet. Add the onions and mushrooms, sauté until onions are golden, 3-4 minutes. Add the balsamic vinegar, raise the heat to high, and cook until reduced by half. Add the broth, until reduced by half again, about 10 minutes. Whisk in the butter until melted and season with salt and pepper.
Remove the pasta from the stove and drain, run under warm water to slow the cooking process. Divide the pasta among individual plates, then add a pork chop, spoon the sauce over the chops, garnish with parsley, if desired, and serve quickly.