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

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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: 353 calories, 18g fat (9g saturated fat), 105mg cholesterol, 563mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 33g protein.

Directions

  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

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
ebramkamp User ID: 702841 248743
Reviewed May. 28, 2016

"Sooo flavorful. I used fresh rosemary instead of dried so adjusted the amount using a heaping teaspoon of freshly minced rosemary. My husband thinks I could have used more. The second time I used lamb chops in lieu of pork chops. Sooooo good. My husband's favorite lamb chop recipe now."

MY REVIEW
erin12357 User ID: 8233312 219057
Reviewed Jan. 28, 2015

"WOW...best 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!"

MY REVIEW
Walleyewoman User ID: 8044776 214076
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."

MY REVIEW
pajamaangel User ID: 1603339 137336
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!"

MY REVIEW
waltpat4life User ID: 1464083 213088
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!"

MY REVIEW
jlaule User ID: 4286842 197648
Reviewed Jul. 26, 2013

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

MY REVIEW
kleescraga User ID: 3865772 213087
Reviewed May. 23, 2013

"Too sweet for me but Mr. liked it."

MY REVIEW
kappyblu User ID: 1023371 197647
Reviewed May. 10, 2013

"Sooo yummy!

Made this last night and it turned out better than I thought it would. I used white onion because that's what I had, but it was still superb!!! The sweet flavor the sauce takes on is so good. I know that balsamic vinegar gets sweeter and thicker when you cook it anyway, but the brown sugar and butter just adds that extra something special!"

MY REVIEW
jennidw User ID: 2531705 137293
Reviewed Feb. 10, 2013

"I reduced the butter by a tablespoon, using only 1/2 tbsp to brown the pork and a 1/2 to cook the onions. I put a full tbsp in at the end, and also upped the rosemary to a full teaspoon. This was a delicious recipe, the contrast of the onions with the sweetness of the balsamic reduction was really flavorful and so different from the average fruit/honey/maple flavors in most pork chop recipes. We will definitely keep this in the rotation!"

MY REVIEW
julzrulz9 User ID: 7093746 213086
Reviewed Jan. 29, 2013

"Pretty tasty! Nothing extraordinary but I liked them! I added garlic because everything is better with garlic and crushed red pepper for a hint of spice!"

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