Balsamic Pork Chops
Prep
5m
Cook
25m
Total
30m
This mouthwatering balsamic pork chop recipe features juicy, thick-cut pork chops drizzled with a sweet and tangy balsamic glaze. Searing the chops in olive oil with garlic and onion creates a caramelized crust, while the balsamic vinegar and brown sugar sauce adds depth of flavor. Perfect for a special dinner.
Ingredients
4 servingsGarnish (optional)
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 510kcal 25%
-
Fat 18g 27%
-
Saturated Fat 6g 30%
-
Carbohydrates 38g 12%
-
Fiber 1g 4%
-
Sugar 35g 70%
-
Protein 40g 80%
-
Cholesterol 130mg 43%
-
Sodium 100mg 4%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. I used pork scotch fillets but any steak-type cut of pork suitable for quick cooking is perfect for this! This would also be fabulous with pork tenderloin - either cut it into medallions or keep it whole and sear then bake to finish it off while making the sauce. This recipe is not suited to cuts requiring slow cooking to make them tender, like ribs, shoulder/butt
2. Honey also works but it won't thicken quite as much / you need to reduce it further to get the same consistency shown in the photos. The flavour is lovely!
3. With this cook time, the pork will still be a teeny bit pink inside which is ok because it will be resting for quite a while while we make the sauce and it cooks a bit more IN the sauce later.
4. You don't need to stand over the stove, but keep an eye on it. Don't wander too far. If you leave it too long and it reduces down to a really thick sticky glaze, it can be salvaged by whisking in water.
The cook time for the syrup will depend on strength of stove, heat retention of skillet and size of skillet.
5. I served the Balsamic Pork Chops with these Crispy Smashed Potatoes by Sprinkles and Sprouts food blog. Here is an abbreviated recipe: Boil baby potatoes until soft, drain then leave in colander to steam dry. Crush lightly with fork or potato masher so they mostly stay in one piece, drizzle with olive oil and/or melted butter, sprinkle with salt, pepper and dried thyme. Bake at 200C for 25 min or until golden and crispy.
6. Nutrition is per serving for the pork chops only and assuming all the sauce is consumed.
2. Honey also works but it won't thicken quite as much / you need to reduce it further to get the same consistency shown in the photos. The flavour is lovely!
3. With this cook time, the pork will still be a teeny bit pink inside which is ok because it will be resting for quite a while while we make the sauce and it cooks a bit more IN the sauce later.
4. You don't need to stand over the stove, but keep an eye on it. Don't wander too far. If you leave it too long and it reduces down to a really thick sticky glaze, it can be salvaged by whisking in water.
The cook time for the syrup will depend on strength of stove, heat retention of skillet and size of skillet.
5. I served the Balsamic Pork Chops with these Crispy Smashed Potatoes by Sprinkles and Sprouts food blog. Here is an abbreviated recipe: Boil baby potatoes until soft, drain then leave in colander to steam dry. Crush lightly with fork or potato masher so they mostly stay in one piece, drizzle with olive oil and/or melted butter, sprinkle with salt, pepper and dried thyme. Bake at 200C for 25 min or until golden and crispy.
6. Nutrition is per serving for the pork chops only and assuming all the sauce is consumed.
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