Best 4 Grilled Pork Chops With Balsamic Caramelized Pears Recipes
Indulge in a symphony of flavors with our grilled pork chops, artfully paired with balsamic-caramelized pears. This tantalizing dish is a culinary masterpiece that elevates the humble pork chop to new heights. The tender, juicy pork is grilled to perfection, while the caramelized pears, infused with balsamic vinegar's tangy sweetness, create a harmonious balance of flavors.
Accompanying this main course are three delectable recipes that elevate the dining experience. For a refreshing side, prepare a vibrant cucumber salad, highlighted by a zesty lemon-tahini dressing. If you prefer something warm and comforting, opt for the creamy cauliflower mash, a rich and velvety accompaniment that adds a touch of elegance to the meal. And to satisfy your sweet cravings, indulge in the delectable pear and almond tart, a delightful dessert that showcases the caramelized pears' natural sweetness.
GRILLED PORK CHOPS WITH BALSAMIC MARINADE
Steps:
- Gather the ingredients.
- Sprinkle the pork chops with salt and pepper.
- In a blender, combine the balsamic vinegar, olive oil, Dijon mustard, brown sugar, ground black pepper, garlic, rosemary, and green onions . Blend until smooth.
- Put the pork chops in a heavy-duty food storage bag or nonreactive container. Add the marinade mixture and turn to coat the pork thoroughly. Refrigerate for 4 to 8 hours.
- Remove the pork from the marinade. Discard the marinade.
- Heat the grill to medium heat of about 375 F. Grill the pork chops over direct heat for about 2 to 3 minutes on each side to sear. Then move the pork chops to indirect heat and continue grilling until they are cooked through, about 15 minutes. They should register at least 145 F on a food thermometer.
Nutrition Facts : Calories 265 kcal, Carbohydrate 13 g, Cholesterol 33 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 381 mg, Sugar 8 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
GLAZED SMOKED CHOPS WITH PEARS
My husband would eat pork chops every day if he could. Luckily, they're good prepared in all sorts of ways, including with pears. -Lynn Moretti, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In an ovenproof skillet over medium-high heat, brown pork chops on both sides; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add wine, vinegar and honey; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes, stirring occasionally., Return chops to pan; top with pears. Transfer to oven; bake until pears are tender, 10-15 minutes.
Nutrition Facts : Calories 313 calories, Fat 4g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 1056mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 4g fiber), Protein 22g protein.
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.
Tips:
- Choose thick, bone-in pork chops for the best flavor and juiciness.
- Marinate the pork chops for at least 30 minutes before grilling to help tenderize them and infuse them with flavor.
- Use a grill with a lid to help the pork chops cook evenly and prevent them from drying out.
- Grill the pork chops over medium-high heat for 5-7 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit.
- Let the pork chops rest for 5-10 minutes before serving to allow the juices to redistribute.
- Serve the pork chops with the balsamic caramelized pears and a side of mashed potatoes or roasted vegetables.
Conclusion:
Grilled pork chops with balsamic caramelized pears is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork chops are juicy and flavorful, and the pears are sweet and caramelized. This dish is sure to please everyone at your table.
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