Balsamic Pork Chops
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Balsamic pork chops are a quick and tasty dinner option. You can make them in about 30 minutes. The dish has a sweet and tangy sauce that adds lots of flavor. You only need a few basic ingredients to create these juicy pork chops with a rich balsamic glaze.
The recipe is simple to follow. You cook the pork chops in a pan, then make the sauce in the same pan. This keeps all the flavors together and makes cleanup easy. The sauce thickens as it cooks, coating the meat nicely. You can add some cheese or herbs on top if you want to dress it up.
Exact Ingredients List
Here’s what you’ll need to make these tasty balsamic pork chops:
• 4 pork chops (1 inch thick, about 7-8 oz each)
• 1-2 tablespoons olive oil
• 1 garlic clove, minced
• 1 onion, finely sliced (about 1 cup)
• 1 cup balsamic vinegar
• 1/3 cup brown sugar
• Salt and pepper to taste
For garnish (optional):
• Crumbled goat cheese or feta
• Fresh parsley or thyme
You probably have most of these ingredients in your kitchen already. The star of the dish is the balsamic vinegar, which creates a rich, tangy sauce.
Make sure to choose thick-cut pork chops for the best results. You can use bone-in or boneless chops, whichever you prefer.
The olive oil is for cooking, so use your regular cooking oil. For the onion, you can use brown, yellow, or white – they all work well in this recipe.
Instructions
Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper.
Cook pork chops for 4 minutes on the first side until golden brown. Flip and cook for 3 minutes on the other side. Remove chops and cover with foil.
Add more oil to the pan if needed. Cook garlic and onion until soft, about 3 minutes.
Pour in balsamic vinegar and brown sugar. Stir until sugar dissolves. Let it simmer gently for 5-8 minutes until reduced by half.
Return pork chops to the pan along with any juices. Simmer for 2 minutes, turning to coat in the sauce.
The sauce should thicken to your liking. Make sure pork is heated through before serving.
Spoon sauce over pork chops on plates. You can garnish with crumbled cheese and fresh herbs if you’d like.
Possible Substitutes List & Recipe Variations
You can easily change up this balsamic pork chop recipe to suit your tastes or what you have on hand. Here are some substitutes and variations to try:
Protein:
- Chicken breasts or thighs
- Beef steaks
- Lamb chops
- Firm tofu slices
Vinegar:
- Red wine vinegar
- Apple cider vinegar
- Sherry vinegar
Sweetener:
- Honey
- Maple syrup
- White sugar
Add-ins:
- Rosemary or thyme sprigs
- Dried cranberries
- Sliced mushrooms
You can also adjust the sauce thickness by simmering it longer for a thicker glaze or less time for a thinner sauce. Try serving the pork chops with roasted veggies or mashed potatoes to soak up the delicious balsamic sauce.
Tips, Tricks & Storing
Choose thick pork chops for best results. Aim for cuts that are about 1 inch thick.
Pat the chops dry before seasoning. This helps create a better crust when searing.
Don’t overcook the pork. Use a meat thermometer to check for doneness. The internal temperature should reach 145°F (63°C).
Let the chops rest for 5 minutes after cooking. This allows the juices to redistribute, making them juicier.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm the pork chops gently in a skillet over medium-low heat. Add a splash of water or broth to keep them moist.
You can freeze cooked pork chops for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer bag.
Try making extra balsamic sauce. It’s great on other meats, roasted vegetables, or as a salad dressing.
For a deeper flavor, marinate the pork chops in some of the balsamic mixture for 30 minutes before cooking.
Pair these chops with roasted potatoes or a crisp green salad for a complete meal.