BALSAMIC-GLAZED PORK CHOPS
The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.
BALSAMIC GLAZED PORK CHOPS
Make and share this balsamic glazed pork chops recipe from Food.com.
Provided by chia2160
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- spray a pan with cooking spray.
- salt& pepper the chops on both sides, and saute, about 5 minutes per side, remove from pan add balsamic vinegar to deglaze the pan, add honey and stir to thicken.
- add chops back to pan to coat with sauce.
Nutrition Facts : Calories 498.5, Fat 25.3, SaturatedFat 9.2, Cholesterol 151.5, Sodium 140.6, Carbohydrate 11.4, Sugar 11, Protein 52.9
BALSAMIC-GLAZED PORK CHOPS
This is from Rachael Ray's 365: No Repeats. Yum! Be sure to reduce the sauce long enough or it won't be thick enough. I used dry herbs and it worked just fine. The glaze would also be good on a spinach salad or baked potato. It sounds like a complicated recipe, but I promise, it's easy! Serve with rice pilaf
Provided by dicentra
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high. Add 2 tablespoons of olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook 5 minutes on each side.
- Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. Sauté for 4-5 minutes.
- Add the balsamic vinegar, honey and chicken stock. Cook until the liquids have reduced by ½. Turn off the heat and add the butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze. Serve hot.
Nutrition Facts : Calories 724.8, Fat 48.1, SaturatedFat 14.8, Cholesterol 187.9, Sodium 304, Carbohydrate 16, Fiber 0.5, Sugar 12.7, Protein 54
BALSAMIC-GLAZED PORK CHOPS
These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
- Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.
Nutrition Facts : Calories 541 g, Fat 40 g, Protein 41 g
BALSAMIC PORK CHOPS
Super simple, yet serious flavour!! The Balsamic sauce is tangy and sweet, and this will go fantastically with any protein - chicken, beef, pork and even lamb! The flavour of this syrup is quite intense so you do not need much for each serving - just spoon a couple of tablespoons over each pork. While the total cook time may seem long, it is mostly hands off time because the balsamic syrup doesn't need to be watched over as it reduces.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 308 g, Calories 417 kcal, Carbohydrate 15.2 g, Protein 52.7 g, Fat 14 g, SaturatedFat 3.4 g, TransFat 0.1 g, Cholesterol 146 mg, Sodium 269 mg, Fiber 0.6 g, Sugar 13.1 g
BALSAMIC PORK CHOPS
If you have to get dinner on the table in a hurry, look no further than this easy one-pan wonder! Our Balsamic Glazed Pork Chops are going to bring smiles to the whole family in a way that dinner never has before. It's all ready in 15-minutes, so what are you waiting for? Let's shake up dinner in the best way possible!
Provided by Ginsburg Enterprises
Categories Pork
Number Of Ingredients 6
Steps:
- Sprinkle chops evenly with lemon pepper seasoning. In a large skillet over medium heat, heat oil until hot. Add chops. Cook 5 minutes on each side or until desired doneness. Remove chops from skillet; keep warm.
- Add vinegar, broth, and brown sugar to skillet, stirring to loosen any browned bits from pan. Cook over medium heat 4 minutes, or until mixture begins to thicken. Spoon over chops.
GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE
Steps:
- For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
- Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
- Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
- For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
- For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
- Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
- Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
- To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.
PORK CHOPS WITH HONEY-BALSAMIC GLAZE
My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.
Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.
MAPLE BALSAMIC GLAZED PORK CHOPS
Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. Perfect for a weeknight dinner, or a party!
Provided by The Chunky Chef
Time 14m
Number Of Ingredients 11
Steps:
- In a small saucepan, combine all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about 3 minutes, stirring occasionally. Set aside.
- Place cast iron skillet in oven and preheat oven to 400 degrees F.
- Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
- Remove skillet from oven and place on burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook 2-3 minutes to sear. Brush pork with glaze.
- Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).
- Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
- Serve pork chops with a bit of the glaze drizzled over the top if desired.
Nutrition Facts : Calories 168 kcal, Carbohydrate 16.5 g, Protein 10.47 g, Fat 6.4 g, Cholesterol 34.3 mg, Sodium 69.5 mg, Sugar 14.1 g, ServingSize 1 serving
BALSAMIC - GLAZED PORK CHOPS
Make and share this Balsamic - Glazed Pork Chops recipe from Food.com.
Provided by Shirl J 831
Categories Meat
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Glaze:.
- In small bowl, combine the vinegar, lemon juice, worcestershire sauce, honey and mustard.
- In skillet, heat the oil. Season the chops with salt and pepper, then cook over high till brown, about 2 minutes on each side. Reduce heat; brush with glaze and cook 3-5 minutes more each side.
Nutrition Facts : Calories 84.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 22.6, Sodium 94.2, Carbohydrate 5, Fiber 0.2, Sugar 3.6, Protein 5.6
SIMPLY DELICIOUS BALSAMIC-GLAZED PORK CHOPS
I found this recipe in one of my old cookbooks at home here. It's all Andrea's fault I am on a Balsamic kick !!!
Provided by Shirl J 831
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 680, Fat 29.1, SaturatedFat 9.5, Cholesterol 247.9, Sodium 478, Carbohydrate 18.4, Sugar 16.5, Protein 80.1
BALSAMIC GLAZED PORK CHOPS -WITH ARUGULA BASIL PILAF
Make and share this Balsamic Glazed Pork Chops -With Arugula Basil Pilaf recipe from Food.com.
Provided by ChefRed
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3⁄4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
- While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
- Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
- While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.
- Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.
- The chicken with tomato, basil, and smoked mozzarella can be served cold as well, making this dish perfect for lunch or dinner buffet entertaining.
Nutrition Facts : Calories 823.4, Fat 36.4, SaturatedFat 12.1, Cholesterol 337.7, Sodium 358.3, Carbohydrate 16.4, Fiber 0.6, Sugar 12.9, Protein 102.1
BALSAMIC-GLAZED PORK CHOPS
Steps:
- Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
- Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.
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- Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.
- Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).
- Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta.
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- Combine the flour with freshly chopped rosemary, salt, and pepper In a shallow dish. Dredge the pork chops on both sides in the flour mixture. Shake gently to remove the excess; set aside on parchment paper or a platter.
- Melt butter and olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 1 minute or until fragrant. Add the pork chops to the skillet and cook on each side about 4 minutes or until nicely browned. Remove chops from the skillet and keep warm.
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- Add the balsamic vinegar to a small saucepan and place over medium-high heat to bring to a boil. Reduce heat to medium and let simmer until reduced to about 3 tablespoons, about 10-12 minutes. If you reduce it too long, add enough regular balsamic vinegar to equal 3 tablespoons total.
- Once the vinegar has reduced, take it off the heat and add the jam, the 1/2 tsp. salt and freshly ground black pepper. Stir until blended. There might be lumps of fruit depending on how chunky your jam is, and that's okay.
- While the vinegar is reducing, pat your chops dry with paper towels and season both sides with salt and pepper. Aim for about 1/8 tsp. salt per chop per side.
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- Bring water and 1/2 teaspoon salt to a boil. Add grits, butter, and garlic, stirring with a whisk. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in red pepper.
- While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan. Stir in vinegar and honey, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Return pork to pan; turn to coat. Serve pork and sauce over grits.
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- Pat pork chops dry with a paper towel and sprinkle evenly with salt and pepper; flip and sprinkle the other side with salt and pepper.
- In a large skillet, melt 1.5 tablespoons of butter and brown pork chops; remove from skillet and keep warm. In the same skillet, melt 1 tablespoon butter and saute onions until tender. Stir in vinegar, brown sugar and thyme. Bring to a boil and cook until liquid is reduced to half.
- Add the pork chops back to the skillet and cook for an additional 3-4 minutes, flipping once halfway through. Once the internal temperature has reached 145 degrees, remove from skillet and allow to stand for about five minutes before serving. Top with leftover onion and balsamic glaze left in the skillet.
BALSAMIC GLAZED PORK CHOPS - BAKE IT WITH LOVE
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- In a bowl large enough to hold your 4 pork chops, combine the marinade ingredients: (olive oil, Balsamic vinegar, brown sugar, Dijon mustard, minced garlic, smoked paprika, salt, and pepper). Stir to combine, then place the pork chops into the bowl and marinade refrigerated for at least 30 minutes.
- Heat a large skillet or frying pan, with the second portion of oil to medium high heat. Remove the pork chops from the marinade and place them in the pan to cook. Set aside the bowl of marinade to add later.
- Cook the pork chops until they take on a brown coloring (they will already be slightly brown due to the marinade), about 3-4 minutes per side. After cooking both sides, add the marinade into the skillet or frying pan around the pork chops and allow to cook for about 3 additional minutes. The glaze will thicken slightly.
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- Cook the pork chops about 3-4 minutes each side until an internal temperature of 145 degrees F is reached.
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- Melt butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan.
- Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.
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- Pat pork dry with paper towels. Sprinkle chops with salt and pepper. In nonstick 12-inch skillet, heat
- oil over medium-high heat until hot. Cook pork 4 minutes on one side; turn and cook 3 minutes on second side. Transfer pork to platter; keep warm.Increase heat to high. Stir shallot into pan juices; cook 1 minute. Stir in vinegar and sugar and cook
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