Once again!  HORRIBLE picture!  I apologize internet food blogging posh world.

Nonetheless!   This is a quick and easy dinner option.   I personally love the taste of pork.  It has it’s own complex flavors that I enjoy more than chicken but is definitely not as intense as beef.  I’ve made versions of this recipe a few times and no matter what, it has always tasted amazing.  You can add more sugar to the sauce to make it a little more sweet, add red wine, slice up some crunchy Asian/Korean pears or a crisp apple in with the onions.  I love this recipe and so does Sean.  Whenever we are feeling like an Americanski-riceless-not-so-Asian dinner, grilled pork with a balsamic sauce is the awesome.

Grilled Pork with an Onion Balsamic Reduction Sauce
Serves 4

4 Pork Chops
1 medium sweet onion, sliced
1/4th cup of balsamic vinegar
1 tablespoon of sherry
1 tablespoon of brown sugar
1 tablespoon of honey
salt and pepper

Heat up a hot griddle/grill or skillet on medium.  While the grill is getting hot, lightly coat the pork chops with olive oil and salt and pepper.  Throw those chops on the grill for about 5 or 6 minutes on each side.  These chops are a medium thickness.

In a small pan, add a little olive oil to coat the bottom and add the sliced onions. Lower the intensity of the fore to low.  Once they start to get soft and brown, add the balsamic, sugar, honey, and sherry.   I let it cook/reduce for about 8 minutes.

Plop the grilled pork on a plate and spoon the onion and balsamic ontop.  Eat!

Fall is right around the corner, which means, lucky us, eggplants are in season. I always opt for Japanese eggplants, as the seeds are smaller and the meat is less bitter. This is one of my favorite ways to prepare it — tossed in a flavorful vinaigrette and roasted in a hot oven until they’re tender and sweet. Read on for more yum.

Balsamic Roasted Eggplant
Serves 2-3 as a side dish

5-6 medium sized Japanese eggplants, cut into 1-inch rounds
2 TBSP balsamic vinegar
1 tsp dijon mustard
1 tsp fresh thyme leaves
2 cloves garlic, finely minced
1/3 to 1/2 cup extra virgin olive oil
1/4 tsp sugar
Salt and Pepper to Taste

Get your oven rolling. 425 degrees, please.

In a big ol bowl, start by whisking together the dijon, balsamic vinegar, thyme, garlic, sugar, salt and pepper.  Slowly drizzle in the olive oil while whisking.  Thanks to the dijon, you’ll get a beautiful thick, rich vinaigrette.

Throw in the sliced eggplant, tossing delicately with the vinaigrette until all pieces are coated evenly.  Transfer to a foil-lined baking dish, spreading the eggplant out evenly.  If there’s extra vinaigrette, leave that out. You want only a very fine coating of flavor and then a nice, dry roast in the oven.  I gave it one last sprinkle of salt before it went in the oven.

Roast for 30 – 40 minutes, turning once half way through, until the skin of the eggplant starts to wrinkle and carmalize and the meat becomes very tender.  This technique works with lots of veggies.  Try a mix with red onions, red bell peppers, and zucchini and enjoy the yum.