Pork Chops with Balsamic Roasted Strawberries

2014-05-14 P2Pork Chops with Roasted Strawberries

Serves 4

Roasting strawberries is the secret to the intense fruit flavor in ice cream. With a little balsamic they are savory enough to top pork chops and sweet enough to keep that bland morning bowl of oatmeal interesting.


  • 1 pint strawberries, hulled and thinly sliced
  • 1/4 cup 25 year balsamic vinegar
  • 2 tbs maple syrup
  • 4 tbs olive oil
  • 4 bone-in center cut pork chops
  • 2 tbs butter
  • 2 cups roughly chopped oyster mushrooms
  • 4 tbs minced fresh chives (plus more for garnish)
  • 1/4 cup white wine
  • Cardamom
  • 1/4 cup crumbled feta

2014-05-14 P1Directions:

  • Roast strawberries: Whisk together the 25-year Balsamic vinegar, maple syrup and 2 tbs olive oil. Season lightly with salt and heavily with black pepper. Toss with strawberries to coat.
  • Place strawberries in a single layer on a sheet pan with parchment or foil. Roast at 350 F for 30-45 minutes. The longer you roast them the more intense and concentrated the flavor.
  • Sauté pork chops: Heat the remaining 2 tbs olive oil in a 12” skillet over medium-high heat. Season pork chops with salt and pepper and add to the pan. Turn after 4-5 minutes, cook 4 minutes longer and reduce heat to medium until cooked through, 140 degrees. Remove to a plate and tent with foil
  • Sauté mushrooms: Return skillet to medium-high heat and melt 2 tbs butter. Add mushrooms and cook until edges turn golden-brown, about 5-6 minutes. Season with salt and pepper and toss in minced chives. Add white wine and deglaze pan scraping up brown bits while it reduces. Season to taste with a pinch of cardamom.
  • Serve pork chops over mushrooms, topped with strawberries, feta and a sprinkling of chives.

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