BALSAMIC-GLAZED PORK CHOPS
The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.
Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.
BALSAMIC PORK CHOPS
Super simple, yet serious flavour!! The Balsamic sauce is tangy and sweet, and this will go fantastically with any protein - chicken, beef, pork and even lamb! The flavour of this syrup is quite intense so you do not need much for each serving - just spoon a couple of tablespoons over each pork. While the total cook time may seem long, it is mostly hands off time because the balsamic syrup doesn't need to be watched over as it reduces.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : ServingSize 308 g, Calories 417 kcal, Carbohydrate 15.2 g, Protein 52.7 g, Fat 14 g, SaturatedFat 3.4 g, TransFat 0.1 g, Cholesterol 146 mg, Sodium 269 mg, Fiber 0.6 g, Sugar 13.1 g
BALSAMIC PORK CHOP MARINADE
This balsamic pork chop marinade is easy to mix up and adds so much flavour to pork chops. Marinate and then grill, pan fry, or bake, or freeze for later!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Place the pork chops in a large ziplock bag. In a small bowl, whisk together the balsamic vinegar, olive oil, dijon mustard, garlic, salt, pepper, red pepper flakes, and rosemary.
- Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
- Move the pork chops around in the marinade until they are all evenly coated.
- Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
- You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
- Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
- Let the pork chops rest, tented with foil, for 5 minutes before serving.
Nutrition Facts : Calories 413 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 24 grams fat, Fiber 0 grams fiber, Protein 41 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 491 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
BALSAMIC BAKED PORK CHOPS RECIPE
Balsamic Baked Pork Chops Recipe. Perfect for a quick weeknight meal, these balsamic oven baked pork chops are full of flavor while still being quick and easy!
Provided by Robyn Stone | Add a Pinch
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F. Drizzle olive oil in medium to large skillet over medium heat. Add pork chops to skillet. Cook about 3 to 5 minutes on each side to brown.
- While pork chops are browning, whisk together beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey, red pepper flakes, and garlic in a 2-cup measuring cup.
- Once pork chops have browned on both sides, remove from heat, pour the balsamic mixture over pork chops and place in the oven for about 15 minutes. Remove from oven and serve with pan sauces.
Nutrition Facts : Calories 229 kcal, Carbohydrate 5 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 90 mg, Sodium 165 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
BALSAMIC-GLAZED PORK CHOPS
These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
- Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.
Nutrition Facts : Calories 541 g, Fat 40 g, Protein 41 g
BALSAMIC GRILLED PORK CHOPS RECIPE
This simple marinade, which has only a few ingredients, really livens up ordinary pork chops with its sweet honey and balsamic flavor, yet it doesn't overpower the natural flavor of the grilled meat.
Provided by RecipeTips
Number Of Ingredients 7
Steps:
- Place the pork chops in a shallow dish or a resealable plastic bag. Stir together the vinegar, oil, honey, garlic, salt, pepper. Pour this mixture over the pork chops. Place in the refrigerator and allow to marinate for 1 hour. Remove the chops from the marinade and place on the grill on medium-high heat. Grill covered for 10 minutes on each side, turning once. (It may take less time depending on the thickness of the pork chops.)
GRILLED PORK CHOPS WITH BALSAMIC MARINADE
Steps:
- Gather the ingredients.
- Sprinkle the pork chops with salt and pepper.
- In a blender, combine the balsamic vinegar, olive oil, Dijon mustard, brown sugar, ground black pepper, garlic, rosemary, and green onions . Blend until smooth.
- Put the pork chops in a heavy-duty food storage bag or nonreactive container. Add the marinade mixture and turn to coat the pork thoroughly. Refrigerate for 4 to 8 hours.
- Remove the pork from the marinade. Discard the marinade.
- Heat the grill to medium heat of about 375 F. Grill the pork chops over direct heat for about 2 to 3 minutes on each side to sear. Then move the pork chops to indirect heat and continue grilling until they are cooked through, about 15 minutes. They should register at least 145 F on a food thermometer.
Nutrition Facts : Calories 265 kcal, Carbohydrate 13 g, Cholesterol 33 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 381 mg, Sugar 8 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
BALSAMIC-GLAZE MARINATED PORK CHOPS
A hearty, mouth-watering entree perfect for entertaining. The versatile vinaigrette is used here as the marinade for the chops, but also is a lovely salad dressing especially good on spinach. Summary does not reflect marinating time. From Everyday Food.
Provided by ninja
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy.
- Measure 1/2 cup vinaigrette for the pork chops. Refrigerate the remainder for up to two weeks or serve it over side salads with dinner.
- Place pork in a shallow dish, and season with salt and pepper on both sides. Pour 1/2 cup vinaigrette over pork, and turn to coat. Cover and refrigerate at least 1 hour, or up to 1 day.
- Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off; place on a foil-lined rimmed baking sheet.
- Broil without turning until opaque throughout, 8 to 10 minutes, but if chops are browning too quickly, turn them. Let rest 5 minutes before serving.
Nutrition Facts : Calories 448, Fat 40.5, SaturatedFat 8.4, Cholesterol 58.8, Sodium 374.8, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 20
SIMPLY DELICIOUS BALSAMIC-GLAZED PORK CHOPS
I found this recipe in one of my old cookbooks at home here. It's all Andrea's fault I am on a Balsamic kick !!!
Provided by Shirl J 831
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pat pork chops dry with paper towels. Sprinkle with salt and pepper. In nonstick 12 inch skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 1 minutes. Stir in vinegar and sugar and cook 1 minute. Pour sauce over chops.
Nutrition Facts : Calories 680, Fat 29.1, SaturatedFat 9.5, Cholesterol 247.9, Sodium 478, Carbohydrate 18.4, Sugar 16.5, Protein 80.1
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