Balsamic Pork Chops
User Reviews
5
Balsamic Pork Chops
Description
This recipe calls for 1-inch thick pork chops seasoned and quickly seared in butter to develop a golden crust. The chops finish cooking in a 400°F oven to ensure even doneness and juicy meat, targeting an internal temperature of 143°F before resting. The basting sauce is made by simmering chicken stock, apricot jam, balsamic vinegar, Dijon mustard, garlic, thyme, and red pepper flakes until slightly thickened.
The sauce is poured over the rested pork chops, adding layers of tangy, sweet, and savory flavors. The apricot jam adds sweetness and body, complementing the balsamic's acidity and aromatic herbs. Garlic and red pepper flakes provide subtle heat and depth. The finishing sprinkle of fresh parsley adds brightness.
Serve these pork chops hot with the sauce spooned over. They pair well with simple sides like roasted vegetables or mashed potatoes to balance the rich glaze effects.
The notes specify using either bone-in or boneless chops and provide a guideline that thicker chops may require longer baking times. Sugar-free apricot jam is an acceptable substitute for regular jam.
Ingredients
- 2 lbs pork chops (See Note 1)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken stock or broth
- 1/4 cup apricot jam (See Note 2)
- 1/4 cup balsamic vinegar
- 2 tbsp Dijon mustard
- 2 cloves garlic minced
- 1/2 tsp kosher salt
- 1/2 tsp thyme dried
- 1/8 tsp red pepper flakes
- 2 tbsp butter
- 2 tbsp parsley chopped for garnish
Instructions
- Preheat oven to 400°F. Season pork chops on both sides with kosher salt and pepper.
- In a small saucepan over medium heat, combine chicken stock, apricot jam, balsamic vinegar, mustard, garlic, thyme and red pepper flakes. Bring to a boil, reduce heat and simmer until thickened, about 5 minutes.
- Melt butter in a large ovenproof skillet (like cast iron) over medium-high heat. Add pork chops and sear on each side until golden brown, about 2-3 minutes. Transfer pan to oven and bake until internal temperature of pork reaches 143°F, about 8-10 minutes.
- Remove pan from oven and transfer chops to a serving platter. Tent with sheet of foil and allow meat to rest for 5-10 minutes. Remove foil and pour glaze over pork chops, turning to coat. Serve immediately.
Notes
- Use four 8-ounce bone-in or boneless pork chops about 1 inch thick; thicker chops may take up to 12 minutes baking.
- Sugar-free apricot jam works well in the glaze if preferred over regular jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 481mg | 20% |
| Potassium | 526mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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