Balsamic Pork Chops With Quinoa Recipes

BALSAMIC PORK CHOPS WITH CARAMELIZED ONIONS

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).

BALSAMIC BAKED PORK CHOPS RECIPE

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.

BALSAMIC PORK CHOPS

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.

BALSAMIC PORK CHOP MARINADE

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.

BALSAMIC-GLAZED PORK CHOPS

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.

SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
• In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
• Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
• In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
• Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
• Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.

BALSAMIC PORK CHOPS WITH QUINOA

Steps:

• In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown. Remove from skillet; set aside.
• Season both sides of pork chops with 1/4 teaspoon of the seasoned salt, the thyme and pepper. Heat remaining 3 teaspoons oil in same skillet over medium heat. Add pork; cook 2 to 3 minutes on each side or until browned. Transfer from skillet to plate.
• Add water, vinegar, quinoa, parsley, cooked onion and remaining 1/2 teaspoon seasoned salt to skillet. Heat to boiling. Reduce heat; place pork and any juices on top of quinoa mixture. Cover; simmer 10 minutes.
• Add broccoli and peaches; cover and cook about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145°F.

THE BEST SKILLET PORK CHOPS WITH QUINOA

Steps:

• Heat a deep skillet over medium-high heat. Melt the coconut oil in the skillet.
• Season the pork chops on both sides liberally with salt and pepper. Place in the heated skillet and brown on both sides. Remove to a separate plate.
• Add the onion and peppers to the skillet. Saute for 5-10 minutes, until they have softened. Add the garlic and saute for another minute.
• Return the pork chops back to the skillet. Spread the quinoa on the pork chops. Pour the chicken stock over the quinoa and pork. Bring to a boil.
• Reduce the heat to a simmer and cover. Cook for 30 minutes, or until all the liquid has been absorbed. Place one pork chop and a large spoonful of quinoa in 4 separate bowls and serve.

SIMPLY DELICIOUS BALSAMIC-GLAZED PORK CHOPS

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.

BALSAMIC HONEY AND MUSTARD PORK CHOPS

Steps:

• Marinate the pork chops in the mixture of the balsamic vinegar, honey, blackberry jam, mustard, sriracha, soy sauce and garlic for 30 minutes to overnight.
• Heat the oil in a large pan over medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them, add the marinade and cook until the pork chops are done, the sauce has come to a boil and thickened, about 3-5 minutes.