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

Balsamic-Glazed Pork Chops Recipe

Read Reviews
4 11 11
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 pork chop with about 1 tablespoon sauce equals 353 calories, 18 g fat (9 g saturated fat), 105 mg cholesterol, 563 mg sodium, 12 g carbohydrate, 1 g fiber, 33 g protein.


  1. Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm.
  2. 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.
  3. 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.

Reviews for Balsamic-Glazed Pork Chops

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 28, 2015

" Pork Chops ever!! I did make a few changes....I used Olive Oil instead of butter, I was out of balsamic vinegar, but I had a balsamic based salad dressing I used, I added an extra teaspoon of brown sugar and skipped the Rosemary. My picky "meat and Potato" husband left me a note the next day, telling me how good they were! Making these again!"

Reviewed Dec. 5, 2014

"* I tried this recipe on the advice of a friend. It was terrible. Too much balsamic vinegar. Way too strong for my family. My husband couldn't finish it. I washed off the remaining pork chops and used the meat in a salad as I don't like to waste food."

Reviewed Nov. 20, 2013

"These were delicious! I added a little more brown sugar because I like my sauces sweet and I am not a fan of vinegar. Everyone wanted seconds, which is a definite win in my house!"

Reviewed Aug. 18, 2013

"This was absolutely delicious!! Both hubby and I loved it! I did leave the rosemary out since I don't care for it, but it was perfect!"

Reviewed Jul. 26, 2013

"These were probably the best pork chops I have ever made and simple too."

Loading Image