Cipolle e Pomodori al Balsamico (onions and tomatoes in balsamic vinegar for pork chops)

Name: Cipolle e Pomodori al Balsamico (onions and tomatoes in balsamic vinegar for pork chops)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g onions as small as possible, or preferably Bolloti or button onions; 6-7 TABLESPOONS Olive oil; 200 ml Aceto Balsamico Vinegar; 4 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Tomatoes; 2 medium red onions; 2-3 stem(s) fresh basil; 4 thick pork chops (approx. 300 g each); 2 Garlic cloves; 1 Branch rosemary; 8-10 Sage leaves; 3 TABLESPOONS Oil; 100 ml dry white wine

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g onions as small as possible, or preferably Bolloti or button onions
6-7 TABLESPOONS Olive oil
200 ml Aceto Balsamico Vinegar
4 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Tomatoes
2 medium red onions
2-3 stem(s) fresh basil
4 thick pork chops (approx. 300 g each)
2 Garlic cloves
1 Branch rosemary
8-10 Sage leaves
3 TABLESPOONS Oil
100 ml dry white wine

Directions

1
Put button onions in a pot, cover with water and bring to the boil briefly. Pour the onions onto a sieve, rinse with cold water and peel the onions. Heat three to four tablespoons of olive oil in a pan and fry the onions until golden brown, turning them over.
2
Drain on kitchen paper. Heat 100 millilitres of vinegar, 1/8 litre of water and two tablespoons of sugar in a saucepan and reduce for five minutes until slightly thick. Season with salt and pepper, add onions and heat for one or two minutes in it.
3
(Onions taste hot and cold as a side dish or antipasto). For the tomatoes in balsamic vinegar, wash the tomatoes, carve them crosswise and place them briefly in boiling water or blanch them. Rinse the tomatoes under cold water, drain and peel the skin.
4
Remove the stalk and cut the tomatoes into quarters or eighths, depending on their size. Peel and halve the red onions and cut into fine strips. Heat 100 millilitres of vinegar and two tablespoons of sugar in a saucepan and let it thicken slightly for about five minutes.
5
Heat three tablespoons of olive oil in a saucepan and sauté the onions for three minutes over medium heat. Stir in between. Add tomatoes and braise without stirring for five minutes. If necessary, gently toss in between.
6
Wash the basil, dab dry and cut the leaves into strips, except for a little to garnish. Season tomatoes with salt and pepper. Mix vinegar and basil into the tomatoes. Wash the chops, dab dry and cut the fat edges.
7
Peel and chop the garlic. Wash the rosemary and sage, shake dry and chop coarsely except for a little to garnish. Heat the oil in a large ovenproof pan or roaster. Fry the chops over a high heat for five minutes until golden brown.
8
At the last minute add garlic and herbs and fry with it. Season with salt and pepper. Pour on white wine and 100 millilitres of water and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for ten minutes.
9
Arrange chops with onions and tomatoes in balsamic vinegar on a deep plate. Serve garnished with rosemary, sage and basil.