Best 20 Balsamic Pork Chops Recipes

BALSAMIC-GLAZED PORK CHOPS

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.

PORK CHOPS WITH HONEY-BALSAMIC GLAZE

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.

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.

BACON-STUFFED PORK CHOPS WITH CREAMY BALSAMIC SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
• Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

BALSAMIC PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Toss onion slices and olive oil in a saucepan over medium heat until onions are evenly coated with oil. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 25 to 35 more minutes.
• While the onions are cooking, rub both sides of the pork chops with salt, pepper, and chili powder.
• Heat sesame oil in a large skillet over high heat. Add pork chops to the hot skillet and cook for 2 to 3 minutes per side. Reduce heat to medium and season chops with more salt, pepper, and chili powder, if desired. Add garlic to the pan and pour in 1/2 of the balsamic vinegar to cover the bottom of the pan. Cook for 5 minutes, flip the chops, and add the remaining balsamic vinegar. Cook for 4 to 5 minutes, flip, and cook another 4 to 5 minutes.
• Place caramelized onions in the pan with the pork chops. Cook, flipping chops at least 1 more time, until no longer pink in the center, 3 to 5 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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

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.

PORK CHOPS WITH APPLE BALSAMIC SAUCE AND BLUE CHEESE TOMATO GRATIN

Steps:

• Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
• Preheat oven to 400°F.
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.
• While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.
• Spoon sauce over pork chops.
• Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
• ** Use stock available at specialty foods shops and butcher shops.

GARLIC PORK CHOPS WITH BALSAMIC VINEGAR

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.

APPLE-BALSAMIC PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm., Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to 1/3 cup., Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted.

APPLE-BALSAMIC PORK CHOPS & RICE

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan., Add apples, mushrooms and onion to the skillet; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes., Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

BALSAMIC-GLAZED PORK CHOPS

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.

BALSAMIC-GLAZED PORK CHOPS

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.

COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
• Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
• While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
• Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.

MAPLE-BALSAMIC PORK CHOPS

Steps:

• Combine maple syrup, balsamic vinegar, mustard, garlic, soy sauce, sesame oil, hot sauce, Worcestershire, scallion, and black pepper in a food processor or blender until smooth. Pour into a zip-top bag and add pork chops; seal and shake to coat. Marinate in a refrigerator for at least 4 hours to overnight.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat.
• Place pork chops onto 4 individual pieces of aluminum foil. Distribute marinade evenly between them and wrap up in foil packs to keep moist.
• Broil pork chops on the top rack in the preheated oven until no longer pink in the centers, 10 to 20 minutes, depending on thickness. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

BALSAMIC GARLIC CROCK POT PORK CHOPS

Steps:

• Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
• Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
• When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
• Serve over rice.
• Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).

QUICK-BRINED GRILLED PORK CHOPS WITH TREVISO AND BALSAMIC GLAZE

Steps:

• Prepare barbecue (medium-high heat). Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
• Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.
• Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
• Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.

BALSAMIC GLAZED PORK CHOPS -WITH ARUGULA BASIL PILAF

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.

BALSAMIC CITRUS PORK CHOPS

Steps:

• Season both sides of the pork chops with the salt and pepper.
• In a small bowl, whisk together balsamic vinegar, juice, honey, cornstarch and thyme until smooth; set aside.
• Heat olive oil in a large skillet over medium-high heat; add seasomed chops. Brown chops for 2 minutes on each side.
• Reduce heat to medium-low. Add vinegar mixture to skillet.
• Cover and simmer chops for 10-15 minutes (more or less time, depending on the thickness of your chops).
• Serve with sauce poured over top.

ROSEMARY PORK CHOPS WITH BALSAMIC PAN GRAVY AND BROCCOLI WITH CRISPY SOPPRESSATA

Steps:

• Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the soppressata strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4 to 5 minutes.
• While the soppressata is getting crispy, start the pork chops. Preheat a second skillet over medium-high heat with 2 tablespoons of the EVOO. Season the pork chops with salt, pepper, and the rosemary. Add the chops and cook for 5 minutes on each side.
• Back to the soppressata: remove the crispy soppressata to a paper-towel-lined plate and reserve. Return the skillet to the heat with 1 tablespoon of the EVOO. Add the broccoli florets and the bite-size stem pieces, season them with pepper and just a little salt, spread the broccoli out evenly in the skillet, and try not to stir it for about 2 minutes in order for it to take on a little color. Once it is lightly colored, stir and add half of the garlic and half of the chopped onions. Continue to cook for about 2 minutes, then add 1/2 cup of the chicken stock. Turn the heat down to medium, and continue to cook until the broccoli is nice and tender, about 5 minutes. If the skillet gets dry before the broccoli is tender, add another splash of either the chicken stock or water.
• Once the pork chops have done their time in the skillet, transfer to a platter and loosely cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the remaining garlic and onions. Season with a little salt and pepper. Sauté the onions for 3 to 4 minutes, until they are nice and tender, stirring frequently. Add the balsamic vinegar; cook for about 30 seconds, then add the remaining 1 cup of chicken stock. Bring it up to a bubble and continue to cook for about 2 minutes, or until there is only about 1/2 cup of liquid left in the skillet. Turn the heat off and add the butter and chopped parsley, stirring and shaking the pan until the butter has completely melted.
• Distribute the broccoli among 4 serving plates and top each serving with a little of the crispy soppressata. Arrange a pork chop on each plate and drizzle it with the balsamic pan gravy. Serve with a big hunk of crunchy bread.