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-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
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.
PORK CHOPS IN BALSAMIC VINEGAR AND SHALLOT SAUCE
This is a quick yet tasty dish. The acidity of the balsamic vinegar is balanced by the sweetness of the shallots. I suppose the chops could be broiled rather than pan-fried, but you would lose the lovely drippings for the sauce.
Provided by FlemishMinx
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
- Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
- Remove from pan and keep warm.
- Add shallots to the pan and cook them, stirring, one minute.
- Add chicken broth, balsamic vinegar, and crumbled thyme.
- Cook stirring 5 minutes.
- Remove pan from heat, and add the butter.
- Stir till the butter has melted and is well incorporated into the sauce.
- Pour sauce over the chops, and serve.
BALSAMIC PORK CHOPS
Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.
Provided by Bibi
Categories Pork Chops
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pat pork chops dry with paper towels, and season with salt and pepper.
- Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
- When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork chops from heat and cover to keep warm.
- Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
- Drizzle pan-fried chops with balsamic glaze and serve warm.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg
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.
GARLIC PORK CHOPS WITH BALSAMIC VINEGAR
The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks.
Provided by Hey Jude
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
- Drain; let cool slightly, then peel and set aside.
- Sprinkle chops generously with pepper.
- Heat oil in a wide frying pan over medium-high heat.
- Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
- Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
- While noodles are cooking, mix vermouth and mustard; pour over browned chops.
- Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
- Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
- Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
- Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
- Season sauce to taste with salt, then spoon over chops.
More about "pork chops in balsamic vinegar and shallot sauce food"
ROSEMARY PORK CHOPS WITH A SHALLOT-BALSAMIC SAUCE
From cdkitchen.com
5/5 (1)Total Time 29 minsServings 4Calories 354 per serving
BALSAMIC-GLAZED PORK CHOPS- BAKED PORK CHOP RECIPES
From goodhousekeeping.com
PORK CHOPS WITH BALSAMIC ORANGE HONEY SHALLOT SAUCE
From siouxhoney.com
PORK CHOPS IN A BALSAMIC VINEGAR REDUCTION, WITH …
From somethingdifferentfordinner.blogspot.com
PORK CHOPS WITH BALSAMIC-STRAWBERRY SAUCE - LIFE TASTES …
From ourlifetastesgood.com
BALSAMIC PORK CHOP MARINADE - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
BALSAMIC PORK CHOPS RECIPE | FOOD & WINE
From foodandwine.com
BALSAMIC PORK WITH SHALLOTS RECIPE | MYRECIPES
From myrecipes.com
10 BEST PORK CHOPS WITH BALSAMIC VINEGAR RECIPES - YUMMLY
From yummly.com
SEASONED PORK CHOPS WITH BALSAMIC SHALLOT GLAZE
From bigflavorstinykitchen.com
BALSAMIC GLAZED PORK CHOPS (UNDER 30 MINUTES) - KYLEE COOKS
From kyleecooks.com
PORK CHOPS IN CREAMY SHALLOT SAUCE - IT IS A KEEPER
From itisakeeper.com
SKILLET PORK CHOPS WITH TOMATO SHALLOT SAUCE - NEIGHBORFOOD
From neighborfoodblog.com
GLAZED HONEY BALSAMIC PORK CHOPS - AHEAD OF THYME
From aheadofthyme.com
PORK CHOPS WITH BALSAMIC GLAZE (VIDEO) - KALYN'S KITCHEN
From kalynskitchen.com
PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE RECIPE
From newbritawaterchiller.blogspot.com
PORK CHOPS WITH POMEGRANATE WHITE BALSAMIC PAN SAUCE
From withtwospoons.com
PORK CHOPS WITH BALSAMIC SWEET ONION SAUCE RECIPE
From thespruceeats.com
BALSAMIC GLAZED PORK CHOPS - LOVE FOOD, WILL SHARE
From lovefoodwillshare.com
BALSAMIC PORK CHOPS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
PORK CHOPS WITH BALSAMIC SHALLOT REDUCTION - BASILMOMMA
From basilmomma.com
PORK CHOPS WITH WHITE BALSAMIC SAUCE | THE CITY COOK, INC.
From thecitycook.com
BONELESS PORK CHOPS WITH BALSAMIC-FIG SAUCE - NOBLE PIG
From noblepig.com
PORK CHOPS WITH SHALLOTS RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
BALSAMIC PORK CHOPS - KEVIN IS COOKING
From keviniscooking.com
HONEY BALSAMIC PORK CHOPS - ALLIE CARTE DISHES
From alliecarte.com
SLOW COOKER BALSAMIC PORK CHOPS - WHAT'S FOR DINNER MOMS?
From whatsfordinnermoms.com
EASY SEARED BALSAMIC PORK CHOPS RECIPE — BE GREEDY EATS
From begreedyeats.com
PAN-SEARED PORK CHOPS SIMMERED IN BALSAMIC GLAZE - A SIMPLE …
From asimpletweak.com
RECIPES WITH WORCESTERSHIRE SAUCE AND BALSAMIC VINEGAR
From foodferret.com
10 BEST PORK CHOPS WITH BALSAMIC VINEGAR RECIPES - YUMMLY
From yummly.com
PORK CHOPS WITH BALSAMIC SAUCE AND MASHED SWEET POTATOES
From canadianliving.com
BALSAMIC PORK CHOPS WITH SWEET PEPPER SAUCE
From makegoodfood.ca
BALSAMIC GLAZED PORK CHOPS - BAKE IT WITH LOVE
From bakeitwithlove.com
SAUTéED PORK CHOPS WITH BALSAMIC ONIONS - RECIPE - FINECOOKING
From finecooking.com
PINEAPPLE-BALSAMIC GLAZED PORK CHOPS - MEAL KIT DELIVERY
From makegoodfood.ca
PORK CHOPS IN BALSAMIC VINEGAR AND SHALLOT SAUCE
HOW TO MAKE HONEY BALSAMIC PORK CHOPS - THE KITCHEN COMMUNITY
From thekitchencommunity.org
PORK CHOPS WITH STRAWBERRY BALSAMIC GLAZE - LEITE'S CULINARIA
From leitesculinaria.com
PORK CHOPS IN BALSAMIC VINEGAR - ITALIAN FOOD FOREVER
From italianfoodforever.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love