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Balsamic-Glazed Pork Chops

 Balsamic-Glazed Pork Chops
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 ServingsPrep/Total Time: 30 min.


  • 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.
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.

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Balsamic-Glazed Pork Chops (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.