Easy Balsamic Pork Chops Recipe 445

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 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-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.

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).

EASY BALSAMIC PORK CHOPS RECIPE - (4.4/5)

Steps:

• In a little chopper place ginger, 1 tablespoon olive oil, garlic and rosemary leaves and blitz them together. Meanwhile, preheat frying pan with oil to medium-high heat. Add the pork chops and season them with salt, pepper and cayenne pepper. Fry them for 4 minutes per side or until they caramelize. Add flavored olive oil that you made earlier, balsamic vinegar and maple syrup to the pan. Cook them until the glaze reduces by half. Flip the chops for 30 seconds and remove from the heat. Serve with some of the extra glaze on top.

BALSAMIC PORK CHOPS

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.

EASY SKILLET PORK CHOPS WITH BALSAMIC GLAZE

Steps:

• Season both sides of pork chops liberally with salt and pepper. Turn on the broiler of the oven to 550°F.
• Heat a cast iron skillet until hot over high heat on the stovetop. Add olive oil to coat the pan.
• Sear pork chops for about 30 seconds on each side.
• Move skillet under the broiler and cook an additional 1-2 minutes per side depending on thickness (cook thicker chops longer).
• Remove from oven and let chops rest on a plate covered, about 10 minutes.
• Move skillet back to stovetop over medium heat. Add garlic and rosemary and deglaze pan with balsamic vinegar, scraping up the browned bits. Let cook until the vinegar has reduced into a glaze. Discard garlic and rosemary.
• Plate each pork chop and drizzle with balsamic glaze.