Red Wine Balsamic Grilled Pork Chops with Potato Risotto

I originally planned on cooking this dish with chicken... then a good friend mentioned that I always cook chicken. Maybe I do.. Okay, I do.

I have to say that the red wine marinade pairs very nicely with the pork. Creamy risotto style potatoes are a fantastic compliment.

Red Wine Balsamic Grilled Pork Chops

Ingredients:

4-5 boneless, thick cut (approx 1 inch) pork chops
1 Tbsp olive oil
2-3 chopped shallots
1 Tbsp honey
1 clove garlic, minced
1/4 c. balsamic vinegar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
Juice of 1/2 a sweet lemon (or orange)
1 tsp kosher salt
1 tsp dried thyme
1/2 tsp cracked black pepper

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and honey. Sauté until shallots are golden, about 6 minutes. Mix in wine and remaining ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.

Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 2 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

Prepare grill (medium heat) and brush with olive oil. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F. Cook untouched until nice grill marks form, about 5 minutes each side.

Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes.

Spoon some sauce over cooked chops. Top with fresh chopped parsley or thyme.

Potato "Risotto"

Adapted from Bon Appétit | February 2010

Potatoes are finely cut into small cubes, then cooked risotto-style.
Yield: 6 servings

Ingredients:
1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh thyme


Preparation:

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.