Balsamic Glazed Roasted Peppers With Pasta And Pork Chops Recipes

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BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

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

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
1 large red onion, halved and thinly sliced
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed

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



Balsamic Pork Chops image

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

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 clove (, minced)
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 and pepper
Crumbled goats cheese or feta
Fresh parsley or thyme

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-GLAZED PORK TENDERLOIN



Balsamic-Glazed Pork Tenderloin image

Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup balsamic vinegar
1/2 cup packed brown sugar

Steps:

  • Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.

BALSAMIC PEPPERS SIDE DISH



Balsamic Peppers Side Dish image

Sweet peppers tossed with a tangy balsamic vinegar sauce make a healthy, flavorsome side dish or salad or sandwich topping.

Provided by Rebecca Franklin

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 6

1 large red bell pepper
1 large orange or yellow bell pepper
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon ground black pepper
1/4 teaspoon salt

Steps:

  • Gather the ingredients.
  • Core and seed the bell peppers.
  • Cut the peppers lengthwise into 1/2-inch slices.
  • In a large skillet, heat the olive oil over medium heat.
  • When the oil is very hot, add the sliced peppers.
  • Sauté the peppers for 5 to 7 minutes, until they are tender but still firm.
  • Stir in the balsamic vinegar , pepper, and salt.
  • Cook for an additional minute, sautéing to coat the peppers with the vinegar.
  • Transfer the peppers and sauce to a dish and serve hot.

Nutrition Facts : Calories 145 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 136 mg, Sugar 4 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

MAPLE BALSAMIC GLAZED PORK CHOPS



Maple Balsamic Glazed Pork Chops image

Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. Perfect for a weeknight dinner, or a party!

Provided by The Chunky Chef

Time 14m

Number Of Ingredients 11

4 bone-in, center cut pork chops
olive oil
salt and pepper (to taste)
1/4 cup maple syrup
3-4 Tbsp balsamic vinegar
2 Tbsp beef broth
1 1/2 tsp Dijon mustard
1 clove garlic (smashed)
1 sprig fresh rosemary
1 sprig fresh thyme
salt and pepper (to taste)

Steps:

  • In a small saucepan, combine all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about 3 minutes, stirring occasionally. Set aside.
  • Place cast iron skillet in oven and preheat oven to 400 degrees F.
  • Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
  • Remove skillet from oven and place on burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook 2-3 minutes to sear. Brush pork with glaze.
  • Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).
  • Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
  • Serve pork chops with a bit of the glaze drizzled over the top if desired.

Nutrition Facts : Calories 168 kcal, Carbohydrate 16.5 g, Protein 10.47 g, Fat 6.4 g, Cholesterol 34.3 mg, Sodium 69.5 mg, Sugar 14.1 g, ServingSize 1 serving

BALSAMIC GLAZED ROASTED PEPPERS WITH PASTA AND PORK CHOPS



BALSAMIC GLAZED ROASTED PEPPERS WITH PASTA AND PORK CHOPS image

Categories     Pasta     Pepper     Pork     Stir-Fry     Low Fat     Quick & Easy     Dinner     Healthy

Number Of Ingredients 14

Pre-Thawed Pork Chops (number depends on how many are being served)
Pasta (I tend to use fusilli)
Bell Pepper (I tend to use red)
Basil (preferably fresh)
Oregano (preferably fresh)
Garlic
Sugar
Salt
Black Pepper
Balsamic Vinegar
Olive Oil
Rum
Jarred Pasta Sauce (or tomato paste)
Salsa

Steps:

  • Firstly, heat a deep pan and add olive oil. Once oil is up to temperature, add chopped bell pepper, garlic, and a dash of salt. Begin boiling the pasta. Roast peppers until they begin to brown. Add a dash or two of sugar, balsamic vinegar, oregano, basil, and rum. Once the mix has formed a glaze on the peppers, trim the fat from the pork chops and place them in this pan. Add black pepper and a dash more balsamic vinegar. Cook the chops until done through and add pasta sauce and salsa. Heat until boiling, simmer, and add strained pasta. Mix and serve.

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