Best 4 Balsamic Pork Chops With Quinoa Recipes

BALSAMIC PORK CHOPS WITH QUINOA

Steps:

• In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown. Remove from skillet; set aside.
• Season both sides of pork chops with 1/4 teaspoon of the seasoned salt, the thyme and pepper. Heat remaining 3 teaspoons oil in same skillet over medium heat. Add pork; cook 2 to 3 minutes on each side or until browned. Transfer from skillet to plate.
• Add water, vinegar, quinoa, parsley, cooked onion and remaining 1/2 teaspoon seasoned salt to skillet. Heat to boiling. Reduce heat; place pork and any juices on top of quinoa mixture. Cover; simmer 10 minutes.
• Add broccoli and peaches; cover and cook about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145°F.

SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
• In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
• Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
• In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
• Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
• Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.

BALSAMIC PORK CHOPS

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.

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.