Balsamic Pork Chops
User Reviews
4.9
Balsamic Pork Chops
Description
This recipe calls for steak-type pork chops about one inch thick, seasoned and seared in olive oil until golden brown on both sides. After resting, the pan is used to sauté minced garlic and finely sliced onion until translucent. Balsamic vinegar and brown sugar are added to the pan and simmered gently until the mixture reduces to a thin syrup.
The pork is returned to the skillet with any resting juices and heated briefly in the sauce, which thickens slightly while coating the meat. The glaze provides a balance of tanginess from the vinegar and sweetness from the brown sugar, complementing the savory pork flavor and the caramelized onion base.
Serving the pork with crumbled goat cheese or fresh herbs like parsley or thyme offers textural and flavor contrast. The dish pairs well with crispy smashed potatoes or similar side dishes.
The pork may remain slightly pink inside after cooking and resting, which is suitable given the cooking method and carryover heat. Careful attention to the sauce is recommended as it can thicken quickly; adding a small amount of water can rescue a glaze that becomes too thick.
Ingredients
- 4 pork chops , 2.5cm / 1" thick, about 200-250g/7-8oz each (excluding any bone) (Note 1)
- 1 - 2 tbsp olive oil
- 1 garlic minced, clove
- 1 onion , finely sliced (~1 cup of onion, brown, yellow or white)
- 1 cup balsamic vinegar
- 1/3 cup / 60g brown sugar (Note 2)
- salt
- black pepper
Garnish (optional)
- goat cheese crumbled or feta
- parsley fresh or thyme
Instructions
- Sprinkle both sides of pork with salt and pepper.
- Heat 1 tbsp oil in a large skillet over medium high heat. Cook the first side for 4 minutes until it has a lovely dark gold crust, then turn and cook the other side for 3 minutes. (Note 3)
- Transfer to a plate, cover loosely with foil.
- Add 1 tbsp oil to the skillet, still on medium high. Add garlic and onion, cook until translucent - around 3 minutes.
- Add balsamic vinegar and brown sugar. Stir until the sugar is melted. When it comes to a simmer, adjust the heat so it is bubbling gently, not rapidly.
- Simmer for ~5 to 8 minutes or until it reduces by almost half and is a THIN syrup. Then add the pork back into the skillet, including all the juices on the plate. Simmer, turning pork to reheat, for 2 minutes or until the the sauce becomes syrupy (to your taste) and pork is reheated. (Note 4)
- Serve, garnished with crumbled goats cheese if desired.
Notes
- Use steak-type pork chops such as pork scotch fillets or pork tenderloin medallions for this recipe; avoid slow-cooking cuts like ribs or shoulder.
- Honey can substitute brown sugar but requires longer reduction to thicken the sauce adequately.
- The pork may remain slightly pink inside after cooking, which is safe given the resting and sauce finish.
- Watch the sauce closely while reducing; if it thickens too much, whisking in water can restore a syrupy consistency.
- For a serving suggestion, pair the pork chops with crispy smashed potatoes prepared by boiling, lightly crushing, seasoning, and oven-roasting baby potatoes until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 308g | |
| Calories | 417cal | 21% |
| Carbohydrates | 15.2g | 5% |
| Protein | 52.7g | 105% |
| Fat | 14g | 22% |
| Saturated Fat | 3.4g | 17% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 146mg | 49% |
| Sodium | 269mg | 11% |
| Potassium | 945mg | 20% |
| Fiber | 0.6g | 2% |
| Sugar | 13.1g | 26% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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