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Balsamic-Glazed Pork Chops

Balsamic-Glazed Pork Chops
These fat pork chops smothered in a rich and tangy sauce pack such a massive flavor punch that you'd never guess that they went from fridge to plate in 30 minutes.  Two types of Balsamic vinegar are reduced down with brown sugar to bring out their sweetness, until they are concentrated and silky. Although onions usually have to cook low and slow for a long period of time to become sweet and caramelized, simmering them in this reduction tricks you into thinking that that's exactly what happened.

Who said quick weekday suppers had to be basic, because the complex flavors going on in your mouth after you pop a bite of these smothered chops in there, would tend to disagree.

Balsamic-Glazed Pork Chops
Eat it alongside a salad, or with some potatoes, rice, or crusty bread (which coincidentally are all awesome for soaking up those tangy juices, as well).  Give your taste buds a party on a weeknight!

Balsamic-Glazed Pork Chops
These sweet and tangy glazed pork chops make a simple and flavorful weeknight meal.
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by Heather Schmitt-Gonzalez
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: saute entree pork Balsamic Vinegar

Ingredients (serves 6)
  • 6 center cut rib pork chops, bone-in (~1-inch thick)
  • kosher or sea salt
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 small yellow onions, thinly sliced
  • 6 fat cloves garlic, unpeeled
  • 1/2 cup aged Balsamic vinegar
  • 1/2 cup White Balsamic vinegar
  • 1 tablespoon brown sugar
Heat oil in a large skillet over medium-high heat. Season the pork chops well on both sides. Once oil starts to shimmer, add as many pork chops to the pan as will fit comfortably without crowding (do it in two batches, if necessary). Scatter the garlic cloves around the pork. Saute until just golden, and then flip and repeat on opposite side. This should take no longer than 5 minutes total, and they won't be cooked quite through. Lift chops out and set aside on a rimmed plate.

Add the sliced onions to the pan with everything that's left in the pan. Cook until the onions and garlic cloves are lightly caramelized, 12-15 minutes. Add both vinegars and brown sugar to the pan and let it bubble up and thicken just slightly, 2-3 minutes.

Nestle the chops back into the pan, along with any juices that have accumulated onto the plate. Allow them to cook for a couple more minutes, spooning the sauce on top, until just cooked through.

Arrange the chops onto a serving platter, and allow the liquid in the pan (leave the onions and garlic in the pan with the liquid) to reduce until thick again, 2-4 minutes. Pour over the chops, and serve.
Balsamic-Glazed Pork Chops