Balsamic-glazed-chops

Pan-seared Pork Chops Simmered in Balsamic Glaze

Are you looking for delicious recipes ideas for dinner time? This is the recipe for you! These pork chops are pan-seared and then simmered into a flavorful balsamic reduction. The balsamic vinegar is reduced to a sweet and tangy glaze that makes these chops irresistible.

Balsamic-glazed-chops

 I love cooking pork chops. I usually cook pork chops simmered in tomato sauce. However, last night I decided to try something different. In this recipe I used thick pork chops, my husband loves lots of meat and I can’t deny it I do too :). I have to say the glaze complements so well the chops. The balsamic glaze tastes sweet and tangy and in combination with the onions makes a great balance of flavors. The aroma and taste of the fresh thyme and rosemary make this dish one worthy of being in your meal plan.

How to cook the pork chops:  

Step #1: We start by generously seasoning the pork chops with salt and pepper.

Pork-Chops

Step #2: Then, heat oil in a  nonstick skillet on the stove over high medium heat. Proceed to place the pork chops in and cook each side for about 4 to 5 minutes until golden brown. *If your pork chops are not as thick as mine reduce the cooking time to 3 minutes each side. How could you not be tempted to eat them?? well, you could, just cook them a little longer they are not done yet. But, for now, resist the temptation to eat them and set aside.

Pan-seared-pork-chops-recipe

Pan-seared-pork-chops

How to make the Balsamic Glaze

Step#3: Using the same pan with all those juices and bits of flavor from the chops add 1 teaspoon of olive oil and throw in the chopped onions. Stir them and cook for about 4 minutes or until soft. Then, add the garlic and stir for one minute.

Good-flavor-in-the-pan

Onions-and-garlic-in-a-pan

Step#4: Add the thyme and rosemary and stir until all is well combined. Then, add the balsamic vinegar, cook for about a minute or two.

Onions-and-spices-for-pork-chop-recipe

Pork-Chops-Recipe add balsamic vinegar

Step#5: Add the brown sugar and beef stock and let it reduce until slightly thickened.

Balsamic-Glaze-for-pork-chops

Step#6: Continue cooking the chops for about 10 to 15 extra minutes. Depending on the thickness of the pork chops you can reduce or increase the time to cook. The pork chops should have an internal temperature between 145- 160 F.

easy-dinner-pork-chops

Other ways to use the Balsamic Glaze:

*Tips 

  • One thing to take in consideration when making this recipe is the size of the pork chops. As you can see, my pork chops are thick so I cooked each side for about 4 to 5 minutes to brown them. Then I cooked them for an extra 10 minutes inside the balsamic sauce, that’s about 20-25 minutes of cooking time.
  • If you are cooking thinner chops, reduce the time to 2 minutes each side to give color to the pork chops and cook them in the sauce for an extra 4 minutes. Just remember, the thinner the pork chops the easier they are to overcook. I do prefer to use the thicker chops.
  • I decided to trim off the excess fat from the edges of the pork chop after cooking them. These strips of fat keep the meat moist.
  • It’s important to take the chops out of the refrigerator at least 15 minutes before you plan to start cooking.
  • Also, remember to let the meat rest for a few minutes before serving them. I know it can be very tempting to eat the food right away but the resting time allows the fiber in the meat to relax and becomes more tender and juicy.

I like to serve the pork chops with some white rice and some red peppersJuicy-Pork-Chops

Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.

UNTIL THE NEXT ONE…

Enjoy!

Balsamic-glazed-chops

PAN-SEARED PORK CHOPS SIMMERED IN BALSAMIC GLAZE

Are you looking for delicious recipes ideas for dinner time? This is the recipe for you! These pork chops are pan-seared and then simmered into a flavorful balsamic reduction. The balsamic vinegar is reduced to a sweet and tangy glaze that makes these chops irresistible.
Course Main Course
Cuisine American
Keyword Dinner,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 655 kcal
Author Evelyn

Ingredients

  • 2 pork chops boneless thick
  • ½ cup onions diced
  • 1 clove garlic
  • ½ teaspoon brown sugar
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • ½ cup beef stock
  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. The first step is to generously season the pork chops with salt and pepper.
  2. Then, heat oil in a nonstick skillet on the stove over high medium heat.
  3. Proceed to place the pork chops in and cook each side for about 4 to 5 minutes until golden brown. If your pork chops are not as thick as mine reduce the cooking time to 3 minutes each side. Set aside
  4. Using the same pan with all those juices and bits of flavor from the chops add 1 teaspoon of olive oil and throw in the chopped onions stir them and cook for about 4 minutes or until soft.

  5. Next, add the garlic and stir for one minute, add brown sugar and continue stirring. Then add the thyme, rosemary and stir until all is well combined.
  6. Add the balsamic vinegar, cook for about a minute or two and add the stock. Let the juices reduce to at least half until slightly thickened.
  7. Now add the pork chops into the sauce. Continue cooking the chops for about 10 to 15 extra minutes. Depending on the thickness of the pork chops cook you can reduce or increase the time to cook. The pork chops should have an internal temperature of 145 F.

Recipe Notes

*TIPS 

  • One thing to take in consideration when making this recipe is the size of the pork chops. As you can see, my pork chops are thick so I cooked each side for about 4 to 5 minutes to brown them. Then I cooked them for an extra 10 minutes inside the balsamic sauce, that’s about 20-25 minutes of cooking time.
  • If you are cooking thinner chops, reduce the time to 2 minutes each side to give color to the pork chops and cook them in the sauce for an extra 4 minutes. Just remember, the thinner the pork chops the easier they are to overcook. I do prefer to use the thicker chops.
  • I decided to trim off the excess fat from the edges of the pork chop after cooking them. These strips of fat keep the meat moist.
  • It’s important to take the chops out of the refrigerator at least 15 minutes before you plan to start cooking.
  • Also, remember to let the meat rest for a few minutes before serving them. I know it can be very tempting to eat the food right away but the resting time allows the fiber in the meat to relax and becomes more tender and juicy.
Nutrition Facts
PAN-SEARED PORK CHOPS SIMMERED IN BALSAMIC GLAZE
Amount Per Serving
Calories 655 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g40%
Cholesterol 179mg60%
Sodium 2710mg113%
Potassium 1409mg40%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 15g17%
Protein 61g122%
Vitamin A 95IU2%
Vitamin C 9.2mg11%
Calcium 54mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

What’s for dessert? Try this one:

Spanish Flan
UNBELIEVABLY EASY SPANISH FLAN
 

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