Balsamic Pork Chops Recipes

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BALSAMIC BAKED PORK CHOPS RECIPE



Balsamic Baked Pork Chops Recipe image

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

6-8 pork chops (bone-in, thick sliced)
olive oil
1/2 cup beef stock or broth
3 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce or coconut aminos
2 teaspoons soy sauce or coconut aminos
2 teaspoons honey
1/4 teaspoon red pepper flakes
2 cloves garlic (chopped)

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 PORK CHOP MARINADE



Balsamic Pork Chop Marinade image

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

4-6 pork chops
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons dijon mustard
3 cloves garlic, minced
3/4 teaspoon salt
3/4 teaspoon pepper
1/8 teaspoon red pepper flakes
1 teaspoon dried rosemary

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 PORK CHOPS WITH CARAMELIZED ONIONS



Balsamic Pork Chops with Caramelized Onions image

Easy and delicious recipe for balsamic pork chops. The sesame oil adds a different flavor, but can be swapped for olive oil. I've made it many times with and without the onions.

Provided by Ben

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 2

Number Of Ingredients 8

½ sweet onion, thinly sliced
1 tablespoon olive oil
2 (5 ounce) center-cut pork chops
salt and ground black pepper to taste
¼ teaspoon chili powder, or to taste
1 tablespoon sesame oil
2 small cloves garlic, finely chopped
½ cup balsamic vinegar

Steps:

  • Toss onion slices and olive oil in a saucepan over medium heat until onions are evenly coated with oil. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 25 to 35 more minutes.
  • While the onions are cooking, rub both sides of the pork chops with salt, pepper, and chili powder.
  • Heat sesame oil in a large skillet over high heat. Add pork chops to the hot skillet and cook for 2 to 3 minutes per side. Reduce heat to medium and season chops with more salt, pepper, and chili powder, if desired. Add garlic to the pan and pour in 1/2 of the balsamic vinegar to cover the bottom of the pan. Cook for 5 minutes, flip the chops, and add the remaining balsamic vinegar. Cook for 4 to 5 minutes, flip, and cook another 4 to 5 minutes.
  • Place caramelized onions in the pan with the pork chops. Cook, flipping chops at least 1 more time, until no longer pink in the center, 3 to 5 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 314.5 calories, Carbohydrate 13.9 g, Cholesterol 43.4 mg, Fat 20.5 g, Fiber 0.8 g, Protein 18.3 g, SaturatedFat 4.4 g, Sodium 130.6 mg, Sugar 10.5 g

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 CHOPS



Balsamic-Glazed Pork Chops image

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

4 bone-in pork rib chops (10 ounces each)
Coarse salt and ground pepper
1/2 cup Balsamic-Rosemary Vinaigrette

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-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-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

How to Make Balsamic Glazed Pork Chops

Categories     Pork     Sauté     Quick & Easy     Vinegar     Pork Chop     Fall     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
2/3 cup balsamic vinegar
1 1/2 teaspoons sugar

Steps:

  • Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
  • Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

From Southern Living. A quick and easy meal--just add a steamed veggie and/or salad and you are set.

Provided by ratherbeswimmin

Categories     Pork

Time 36m

Yield 6 serving(s)

Number Of Ingredients 11

1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless pork chops (3/4-inch-thick)
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons olive oil
2 garlic cloves, minced
1 (14 1/2 ounce) can chicken broth
1/3 cup balsamic vinegar

Steps:

  • Prepare rice according to package directions; keep warm.
  • Combine flour, rosemary, salt, and pepper; dredge pork chops in flour mixture.
  • In a large skillet over medium-high heat, melt the butter; add in garlic; stir/saute for 1 minute.
  • Add in pork chops; cook 4 minutes on each side or until golden.
  • Remove pork chops from skillet.
  • Add in broth and vinegar; stir to loosen particles from bottom of skillet.
  • Cook 6 minutes or until liquid is reduced by half.
  • Add pork chops back to skillet; cook 5 minutes or until done.
  • Serve over rice.

Nutrition Facts : Calories 374, Fat 18.6, SaturatedFat 7.3, Cholesterol 134.1, Sodium 545.5, Carbohydrate 6, Fiber 0.2, Sugar 2.4, Protein 41.9

PORK CHOPS WITH HONEY-BALSAMIC GLAZE



Pork Chops with Honey-Balsamic Glaze image

My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed

Steps:

  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.

GRILLED PORK CHOPS WITH BALSAMIC MARINADE



Grilled Pork Chops With Balsamic Marinade image

Awaken your taste buds with our easy grilled pork chops that get loads of flavor from a simple balsamic vinegar, garlic, and rosemary marinade.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 37m

Yield 4

Number Of Ingredients 13

For the Pork Chops:
4 bone-in pork chops (1 to 1 1/2 inches thick)
Salt, to taste
Freshly ground black pepper, to taste
For the Marinade:
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoon Dijon mustard
1 tablespoon brown sugar , packed
1/2 teaspoon freshly ground black pepper
4 cloves garlic, coarsely chopped
1/4 cup loosely packed rosemary leaves
2 green onions, coarsely chopped

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

SIMPLY DELICIOUS BALSAMIC-GLAZED PORK CHOPS



Simply Delicious Balsamic-Glazed Pork Chops image

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

8 boneless pork chops, 1/2-inch thick, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 tablespoons fine chopped shallots or 3 tablespoons onions
1/3 cup balsamic vinegar
1/4 cup brown sugar (packed)

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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