Pork Chops with Honey-Balsamic Glaze Recipe
- 4 bone-in pork loin chops (1 inch thick and 10 ounces each)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter, cubed
- 1. Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm.
- 2. In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops. Yield: 4 servings.
1 pork chop with 3 tablespoons sauce: 715 calories, 41g fat (17g saturated fat), 169mg cholesterol, 557mg sodium, 41g carbohydrate (40g sugars, 1g fiber), 46g protein
Reviews for Pork Chops with Honey-Balsamic Glaze
"I googled balsamic vinegar and porkchops and found this recipe. I knew the vinegar helped tenderize the meat. I wasn't disappointed! I loved this! The only way I'd tweak it is adding the salt that it calls for in the sauce because I withheld it and ended up thinking it needs it, and maybe adding more red pepper flakes and black pepper to the meat or even in the sauce. I used dried onion flakes because I didn't have any green onions and had no problem with that. Really, really good. I used center cut chops, an inch thick (?), and fried them about 5-6 min per side and they were done nicely. Didn't check temp, just went by color."
"OMG! I was looking for a recipe to go with some homemade balsamic glazed beets and thought balsamic glazed pork chops would go great with them. I looked at several recipes and decided on this one. The beets came out fantastic...my husband loved them but what I thought was really funny was he looked at me and said these pork chops are restaurant quality. I just laughed because of your husband saying the same thing. He said that if he knew what these tasted like and they were on the menu he would order them. Great recipe and thanks for sharing!"
"medium-rare, for pork @ 145?. I thought pork had be at least 165?. This sound great, but I would like to know if anyone ate or serve this pork @ medium-rare I'll give it 5 star because I haven't try this yet but all of the other reviews are 5 star don't want bring rating down"
"This was delicious!! I used thick, boneless, center cut chops instead so I had to increase the cooking time by about 5-7 minutes but the wait was so worth it. This is a great dish if you want to impress dinner guests or have a date night dinner. I loved it!"
"This is great . I have fixed it twice and it is always given high praise. A keeper"
"Wow! This was a wonderful dish and easy to make. Seems like it would be excellent with chicken, too."
"I expected this to be a lot better after reading the reviews, but I think it's because I didn't use the type of chops the recipe calls for. The sauce was good, but my pork wasn't. But, I am going to try it again!"
"Great recipe! I even tried it with chicken! Everyone loved it!"
"Fantastic! Love the kick to the chops! Baked pork chops the night before, next day added all to the skillet for a hurry up supper! Thank you Nicole for sharing!"
"Great flavor with the balsamic, honey, and rosemary flavors. Easy to make, too! Thanks!"
"Delicious for the many generations in our family"
"I loved this recipe! It is just so perfect. Sometimes balsamic vinegar can be overwhelming in a dish, especially in this quantity, but somehow, all the flavours harmonize! Crushing the dried rosemary is essential, though. I ended up picking the hard rosemary leaves out as I ate. Fresh rosemary would be optimal for sure. I substituted low fat margarine for the butter and I omitted the salt (I always do). I added the crushed red pepper flakes to the sauce instead of using them to season the chops. All my tweaks were minor, as it is an amazing recipe as it is."
"Very tasty family enjoyed!"
"I made this for dinner tonight! It is an awesome recipe! We will definitely be eating it again!"
"OMG! These pork chops are to die for. I made these tonight for my husband and I. We both loved them. This would be a very impressive meal for company. Definitely a keeper recipe."
"Loved this recipe. Identical to Giada De Laurentis on The Food Network calledSpiced Pork Chops with sweet and sour glaze ( Agrodolce ) . 2011"
"I'm going to try to make it today ,looks great thank you for sharing with us."
"These were absolutely wonderful. The honey-balsamic glaze is divine."
"Positively wonderful. These have flavor unto themself. Do not serve this other highly seasoned sides."
"My family really enjoyed this recipe! We ended up with a lot of glaze left over so I think I will try halving the recipe next time."
"Best pork chops I have ever tasted"
"Best pork chops I have ever tasted"
"ThIs was great! My husband made these and forgot to add the butter. But we didn't miss the extra fat! Will make again and continue to leave out the butter."
"Outstanding! Hubby loves it and requests it often."
"I made this tonight for my hubby, Valentines Day. I thought it was excellent!! My hubby is not a big fan of Balsamic so I added just a little more honey and he liked it. Very, very good!!"
"Very yummy and delicious! My 13 yr old and 17 yr old daughters made this for dinner tonight. It was very easy for them to do with little supervision. Will definitely have this again!"
"We really liked this. I didn't have any green onions so made carmelized onions--I think green onions would be better. I will make this again. Delicious!"
"This was delicious and really easy. The only problem was the vinegar really creates a bad odor when you cook it, so make sure you can circulate the air after you make it."
"My husband and I LOVED it!"
"My husband thought this was "gourmet quality." They were delicious! Definitely making them again!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.