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My cute sister-in-law had this arrangement on her table. I did a little playing in Picasa trying out some features I’ve never used before. Usually I don’t like to edit my photos other than cropping since it’s cheating IMHO.

Isn’t it time we recognized our TRUE celebrities?: Blissfully Domestic.

So VERY true!

3 tablespoons cold unsalted butter
3 tablespoons extra-virgin olive oil
4 1-inch center-cut pork loin chops
Salt and freshly ground pepper
1 small onion, chopped
2 tablespoons fresh thyme leaves (from a couple of sprigs), chopped
2 sprigs of fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock or broth

Heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of extra-virgin olive oil to the pan. Season chops with salt and pepper, then add to hot skillet. Cook the chops for 5 minutes on each side.

Transfer the chops to a platter and cover with foil. Return the pan to the heat and add remaining tablespoon of extra-virgin olive oil, and chopped onions, thyme, rosemary and garlic, then saute  for 4 to 5 minutes. Add balsamic vinegar, honey, and chicken stock. Cook until liquids have been reduced by half.

Once glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir until butter has melted into the glaze. Add the chops back into the pan and coat them with the glaze.

*I found this recipe in Rachel Ray’s book 365: No Repeats, page 54 and made some tweaks to it.