The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" —Sandy Sherman, Chester, Virginia
- 4 boneless pork loin chops (6 ounces each)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper
- 3 tablespoons butter, divided
- 1 large red onion, halved and thinly sliced
- 2/3 cup balsamic vinegar
- 2 teaspoons brown sugar
- 1/2 teaspoon dried rosemary, crushed
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm.
- In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half.
- Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops. Yield: 4 servings.
Originally published as Balsamic-Glazed Pork Chops in Simple & Delicious April/May 2012, p29
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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