Apple-Balsamic Pork Chops Recipe
Apple-Balsamic Pork Chops Recipe photo by Taste of Home

Apple-Balsamic Pork Chops Recipe

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When I want to get dinner on the table, I look for recipes that meet my EFF standards—easy, fast and frugal. These sweet and delicious Apple-Balsamic Pork Chops score on all three counts. —Jami Wells, Boise, Idaho
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 boneless pork loin chops (5 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons olive oil
  • 1/4 cup apple cider or juice
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup apple jelly
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon butter

Nutritional Facts

1 pork chop with about 1 tablespoon sauce equals 298 calories, 13 g fat (5 g saturated fat), 76 mg cholesterol, 499 mg sodium, 16 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 starch 1 fat.


  1. Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Apple-Balsamic Pork Chops in Simple & Delicious December/January 2012, p32

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Dec. 10, 2015

"I'm only giving this a four because I had to add cornstarch to the liquid to get it to reduce. The taste is amazing though!"

Reviewed Nov. 20, 2013

"Tasty and simple! Will make again."

Reviewed Aug. 6, 2013

"We loved them and they are quick to make."

Reviewed Jan. 1, 2013

"These are delicious and so easy to make! Its a salty/sweetness/tangyness that is just wonderful!"

Reviewed Jan. 7, 2012

"I'm dubious about trying this recipe; more than 1-1/4 cups liquid will reduce to 1/3 cup in less than 20 minutes?"

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