Balsamic Pork Chops Recipe

Right here’s one thing to jazz up your midweek meals – Balsamic Pork Chops!! Seared to perfection with a beautiful thick golden crust, and served with a balsamic glaze that’s tangy and candy – however not too candy.

The balsamic discount on this recipe is a good one so as to add to your arsenal as a result of it’s a secret weapon for wickedly scrumptious tremendous quick meals (GREAT with chicken!). Use as a drizzle to fancy issues up – identical to eating places do!

Balsamic Pork Chops

This is perhaps a flavour pairing you haven’t tried earlier than, however should you like juicy seared pork chops and candy tangy balsamic discount, I feel you’ll be shocked how effectively they go collectively!

It’s maybe an surprising flavour mixture, but it surely works exceptionally effectively – and it’s one thing a little bit totally different to the standard pork chops.

Balsamic Discount is a kind of secret weapons that eating places use to fancy issues up. A bit of drizzle right here and there makes the unusual additional particular, whether or not it’s a easy bruschetta or salad, or on a dinner plate.

Balsamic Discount is EASY to make!

Also referred to as Balsamic Glaze, Balsamic Syrup – and possibly a handful of different names that I don’t learn about!

It’s made with simply balsamic vinegar and brown sugar that’s lowered till syrupy. The flavour is sort of intense – tangy and candy – so that you don’t want very a lot of it when used as a sauce like on this recipe.

Whereas some recipes will let you know to make use of the very best quality balsamic vinegar you’ll be able to afford, I say to use a superb worth balsamic. I discover the flavour so intense, I can’t inform whether or not it’s made with a superb worth balsamic or a posh one.

So I reserve my posh stuff for utilizing raw. 🙂

What to make use of Balsamic Discount for

Principally, something you set Balsamic Discount on tastes higher. Use it for salads, drizzle over crostini and pizza. As a dipping sauce for bread.

It’s best mates with mushrooms, it makes beetroot fancy, and it’s incredible to make use of heat as a sauce for meat and grilled greens. Like PORK CHOPS!

Ordinarily, Balsamic Discount is made with simply balsamic vinegar and sugar. For this recipe, I’ve added onion which not solely provides extra flavour into the sauce, it additionally creates quantity so you’ll be able to piled the sauce over the pork chops.

Plus I really like how jammy the onion will get.

What to serve with these pork chops

I served the Balsamic Pork Chops with Crispy Smashed Potatoes. Listed here are some extra strategies for this to serve on the aspect:

• Mashed Potato or Cauliflower Mash (for a low carb different)

• Fast Tacky Garlic Bread

• Crispy Smashed Potatoes or this Simple Tacky Potato Bake

• Backyard salad or any leafy greens with French Dressing or Italian Dressing

• Contemporary, crunchy Corn, Tomato and Avocado Salad

Although I’m sharing Balsamic Pork Chops at this time, the sauce for this recipe is fantastically versatile and can be used for any meat and even grilled greens. I feel it’s a bit sturdy for seafood although, except used sparingly.

So no matter meat you might have in your fridge, so long as you might have balsamic vinegar and sugar, you’ll be able to make this tonight!!!! I’d like to know what you assume should you do attempt it. 🙂

Balsamic Pork Chops Recipe

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Serves: 4 Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 417 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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

Instructions

1. Sprinkle both sides of pork with salt and pepper.
2. 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)
3. Transfer to a plate, cover loosely with foil.
4. Add 1 tbsp oil to the skillet, still on medium high. Add garlic and onion, cook until translucent – around 3 minutes.
5. 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.
6. 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)
7. Serve, garnished with crumbled goats cheese if desired.

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.