ByTiffany McCauley
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These delicious balsamic pork chops are quickly and easily made any day of the week. They are a quick dinner for a busy evening, and let’s face it, we could all use a few more of those “quick and easy” recipes, don’t you think?
The rich flavor from the balsamic glaze gives these a simple yet delicious taste that will pair well with just about any side dish.
About The Cut
When I buy my pork chops from the butcher, I ask him to cut the chops into “breakfast cuts or slices”. These are much thinner and cook faster as a result. And as the name insinuates, this cut is good for breakfast in lieu of bacon.
How To Serve Balsamic Pork Chops
These pork chops pair well with any of the following:
- With a green salad on the side
- With a baked potato and green beans or roasted asparagus.
- With various vegetables such as broccoli, potato, sautéd onion, or cauliflower
Recipe Variations
- You can add a bit of fresh rosemary to the pan. But remove it when it starts to get past being golden brown.
- You can also try this with fresh thyme
- Drizzle on a very small amount of honey and add a pat of butter.
- You can also follow this recipe, but use thin cuts of chicken. Though you may need a small amount of chicken broth if you don’t want to use more oil. Do this over medium heat in a frying pan until the internal temperature is at least 165 F.
About The Ingredients
Pork chops– breakfast cut – about a scant ½ inch thick. Do not use bone-in pork chops for this.
Oil – Any oil will do, but opt for oils that have a higher smoke point, such as avocado oil or coconut oil.
Garlic cloves– Minced.
Balsamic vinegar
Salt and black pepper – Sprinkle on to taste.
How To Make Balsamic Pork Chops
Gather and measure the ingredients Heat the oil over medium-high heat, then sauté the garlic for 1 minute. Then place the pork chops into the skillet with the garlic.
Brown the pork chops on both sides, then add the balsamic vinegar. Continue to cook until the pork chops are done (at least 165 F. on a meat thermometer).
Serve with your favorite side dish.
Storaging Balsamic Pork Chops
Pack leftovers in an airtight container and store this in the fridge for up to 3 days.
Freezing Balsamic Pork Chops
If wrapped well, this can be frozen for up to 4 months.
Reheating Balsamic Pork Chops
If frozen, that in the fridge for a full 24 hours before reheating.
To reheat, simply warm this in a skillet over low heat, watching it carefully so it doesn’t burn.
You can microwave it, but don’t do it for long or it will turn the meat into rubber.
Recipe Supplies
More Healthy Pork Recipes
- BBQ Rosemary Pork Chops
- BBQ Orange Pork with Fennel
- BBQ Fennel Pork
Balsamic Pork Chops Recipe Card
Balsamic Pork Chops Recipe
Delicious pork chops that are quick and easy to make.
4.84 from 6 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 servings
Calories: 407kcal
Equipment
1 Skillet
1 Spatula (or tongs)
Ingredients
- 1 lb pork chops (breakfast cut – about a scant ½ inch thick)
- 2 tsp. olive oil
- 6 medium garlic cloves (minced)
- 1 tbsp. balsamic vinegar
- salt and pepper (to taste)
US Customary – Metric
Instructions
Gather and measure the ingredients Heat the oil over medium-high heat, then sauté the garlic for 1 minute. Then place the pork chops into the skillet with the garlic.
Brown the pork chops on both sides, then add the balsamic vinegar. Continue to cook until the pork chops are done (at least 165 F.).
Serve with your favorite side dish.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.5the recipe | Calories: 407kcal | Carbohydrates: 4g | Protein: 49g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 112mg | Potassium: 891mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
Recipe from the Gracious Pantry archives, originally posted on 1/8/13.
