Spicy Balsamic Pork Chops & Green Beans

Yesterday I threw some ingredients together in a Ziploc bag with two pork chops and let it all marinate for about 4 hours and what came out was a really easy and AWESOME dinner! Here’s the recipe:

Spicy Balsamic Pork Chops

• Balsamic Vinegar
• Olive Oil
• Agave Nectar (or honey)
• 1 Clove of Garlic
• Chili Pepper Flakes

Now as usual I didn’t measure ingredients because cooking is more fun when you just pour stuff in a bag. First put your pork chops in a Ziploc, then pour in enough balsamic vinegar to evenly coat your pork chops (probably 6-7 tablespoons?), squirt in some agave nectar or honey, less if you don’t want as much sweetness, more if you like things a little sweeter. Next up is the olive oil, put about 1-2 tablespoons, then put in a clove of minced garlic, and some chili pepper flakes (more if you like it hot, less if not!). Seal up the bag and let it marinate in the fridge for at least an hour.

Once the pork chops have marinated for awhile, pour everything into a pan, add some salt and pepper and cook on medium heat. Flip the pork chops every 4-5 minutes until you begin to see little beads of juice coming off the pork chop, or until the internal temperature of the pork reaches around 140º F. Depending on the thickness of the pork chop it should take around 15 to 20 minutes.

If you also have some green beans on hand, put them in a pan with some water (or chicken broth if you have some open), season with some garlic (powder, minced or dried flakes) and salt, cover the pan and cook on medium-high heat until they reach desired tenderness. Once they are almost finished, add a little butter to the pan to coat all of the beans.

That’s it! A delicious dinner that takes moments to put together.

Enjoy,

Bob