I’m always on the lookout for a new pork chop recipe because, well, pork chops, when cooked properly, can be very tasty. It’s easy enough to sprinkle them with salt, pepper, and garlic powder and grill or sauté them, but occasionally I like to change things up a bit.
When Tabitha suggested this recipe for Tuscan Pork Chops (p. 314), I had my doubts. I had put it on the list of “I will eat it, but Bender* will not.” But it was time to make something from that list since we hadn’t yet. The reasons Bender would eat it: balsamic vinegar and capers. If there is one thing that Bender doesn’t like, it’s vinegar… which means he also doesn’t like anything that has been pickled… like, say, capers. I checked to see if the recipe was online, and nicely, it was AND it had several reviews. I checked out what others had said and came to one conclusion: I could not use 1/3 cup balsamic vinegar and expect Bender to like it. But I did notice that several people had suggested subbing your favorite wine. I agreed to make the recipe provided I could make such a substitution. Of course, Tabitha’s always happy to allow substitutions, so we decided to make this recipe.