Balsamic Pork Chops
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This delicious balsamic pork chops recipe is a must-make recipe featuring tender, juicy, seared pork chops coated with a sweet and tangy balsamic reduction. Elevate your weeknight dinner with this easy-to-follow recipe, which takes just 20 minutes and requires only one pan!
Balsamic makes everything taste better! Make this balsamic chicken next!
Rich, complex, tangy, and a little bit sweet, balsamic is a delectable flavor that easily dresses anything up to make it seem gourmet. Juicy pork is no exceptionāthe savory meat is a delicious host for this glazy goodness. While balsamic elevates dishes so they seem a little bit fancier, it's super easy to make a reduction. Be sure to have some mashed potatoes or bread in hand so you can scoop up every bit!
Ingredients notes
With ingredients as flavorful as Italian seasoning, butter, and balsamic, you don't need much for these balsamic glazed pork chops to shine! Gather these items:
- Pork chops:Ā Thick cut pork chops are usually 1 inch to 1 Ā½ inches thick.
- Other ingredients: Italian seasoning, balsamic vinegar, salt, pepper, butter, olive oil, garlic cloves, chicken stock, brown sugar, cornstarch, and minced parsley.
How to make balsamic pork chops
These balsamic glazed pork chops are simple enough to whip up on even the busiest weeknights, all in one pan! The balsamic reduction adds loads of tangy-sweet and deep flavor with minimal effort. Here's how it's done:
- Sear pork: Season your pork with the Italian seasoning, salt, and pepper, and heat up the butter and olive oil in a large pan. Add the pork and sear both sides until they're golden brown.
- Make balsamic glaze: Remove some fat from the pan and add the garlic, cooking for 30 seconds. Add the balsamic vinegar, chicken stock, and brown sugar, letting it bubble for two minutes. Scrape up any browned bits on the bottom of the pan so they get mixed into the sauce.
- Coat pork: Return the chops to the pan, reduce the heat, and let the balsamic marinade glaze over them. Once they're coated, remove them from the pan and add the cornstarch mixed with water. The sauce will thicken up beautifully! Send the pork chops into the glaze one final time and sprinkle with parsley before serving.
Selecting a balsamic
While any balsamic vinegar will do well in this recipe, there is more than meets the eye when it comes to our good friend, balsamic. Just like wine, there's plenty to know about this deeply rich and tangy ingredient. There are many types, qualities, and price points to keep in mind. For marinades, you don't need the highest quality balsamic in the store.
- Traditional balsamic vinegar, the purest and highest quality, is aged for 12-25 years in Reggio Emilia and Modena, Italy. When searching for traditional balsamic vinegar, ensure āaceto balsamico tradizionaleā is on the label. This vinegar is typically sweet and syrupy thick, not ideal for cooking, but perfect for drizzling over meats, cheeses, desserts, or simply savoring with bread.
- Condimento balsamico is crafted from high-quality ingredients, though it may not originate from Reggio Emilia or be aged as long as traditional balsamic vinegar. It offers excellent value and is generally more affordable. While it's of superior quality, making it less of a splurge, it is ideally used as a finishing vinegar instead of in marinades or dressings.
- Balsamic vinegar of modena I.G.P. is an everyday quality balsamic vinegar. While the ingredients are good, it's less aged and skips the fermentation process. It's not as sweet as other high-quality balsamic varieties and is perfect for salad dressings, marinades, and cooking.
Other types includeĀ non I.G.P balsamicĀ which are not made in Italy and imitation balsamic which uses other kinds of vinegar and additives.
What to serve with balsamic pork chops
Balsamic pork chops are versatile and taste great with a variety of sides! The umami depth and tang of these pork chops is balanced out well with a spoonful of creamy sour cream and chive mashed potatoes or cauliflower polenta! Add some veggies or a crisp salad on the side, like sauteed green beans, roasted radishes, an asparagus salad with balsamic glaze or an arugula wild rice salad to round out the meal! Serve a hunk of bread on the plate so you can scoop up that delicious balsamic sauce.
Recipe FAQs
How do I store leftover balsamic pork chops?
Once they've cooled, store leftover balsamic vinegar pork chops in an airtight container in the refrigerator for 3-4 days. To reheat, pop them back on the stovetop, in the oven, or in the microwave.
Why use olive oil AND butter?
Using both sources of fat enhances the flavor! Olive oil has a higher smoke point than butter, so it sears the pork chops without burning, and butter adds richness to the dish.
Can I use bone-in pork chops?
You can, however, be aware that bone-in pork chops take slightly longer to cook than boneless pork chops, so adjust the cooking time accordingly. Pork should be cooked to an internal temperature of 145 degrees Fahrenheit on an instant-read meat thermometer.
How do I make this gluten-free or dairy-free?
To make this gluten-free, double-check all the package labels to ensure none contain gluten.
For those who avoid dairy, replace the butter with dairy-free butter or simply omit it and use only olive oil.
Balsamic Pork Chops Recipe
Ingredients
- 4 thick cut pork chops
- 1 teaspoon Italian seasoning
- Ā½ teaspoon EACH: salt and pepper
- 1 tablespoon EACH: butter and olive oil
- 2 cloves garlic (finely minced)
- Ā½ cup balsamic vinegar
- Ā½ cup chicken stock
- Ā¼ cup brown sugar
- 1 tablespoon EACH: cornstarch and cold water
- Minced parsley (to serve)
Instructions
- Dry the pork chops with paper towel and then season both sides evenly with Italian seasoning, salt, and pepper.4 thick cut pork chops, 1 teaspoon Italian seasoning, Ā½ teaspoon EACH: salt and pepper
- Heat the butter and olive oil in a large pan over medium-high heat. Add the pork chops and sear until golden on both sides, about 8-10 minutes total. If your chops have a fat cap on one side, brown this too. Remove the pork chops from the pan and put them on a plate.1 tablespoon EACH: butter and olive oil
- Remove all but 1 tablespoon of fat from the pan, add the garlic, and cook for 30 seconds. Add the balsamic vinegar, chicken stock, and brown sugar to the pan and bring it to a boil for two minutes, scraping the bottom of the pan to remove any stuck-on bits.2 cloves garlic, Ā½ cup balsamic vinegar, Ā½ cup chicken stock, Ā¼ cup brown sugar
- Return the chops and any juices on the plate to the pan. Reduce the heat to medium-low, cover the pan, and continue to cook until the pork chops reach 145 degrees Fahrenheit, about five minutes.
- Remove the pork chops from the pan. In a small bowl, mix the cornstarch and cold water and then pour it into the pan. Stir for 30 seconds, until the sauce thickens, and then return the pork chops to the pan. Serve with a little minced parsley over the top.1 tablespoon EACH: cornstarch and cold water, Minced parsley
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Excellent preparation if you enjoy rave reviews and like lovely, company worthy meals on the table in under thirty minutes. Thank you, Kristen, for making us look good and for creating a delicious recipe that uses ingredients that we already have in the pantry. Donāt sleep on this recipe!
Thank you so much for the review, Pam! And I’m so happy you love this recipe!
Excellent meal as always with your unique recipes!! My husband loved it!! Thank you
M. Reid
I’m so happy that you and your husband loved the recipe!
Looking for a different pork chop recipe and this one will definitely be the one I make! Looks delicious. What cut of pork chops, bone-in? Thank you.
Hi! I used boneless pork loin chops in this recipe. š