Balsamic Pork Chops

Pork’s richness makes it a good match for tangy sauces or glazes and these balsamic pork chops are an excellent example. Most of us have enjoyed pork chops with applesauce or with sauerkraut at one time or another and this contest-winning recipe ticks the same boxes. Better yet, It’s simple to prepare. In fact, the only reason it takes even 30 minutes is because it calls for such thick and meaty chops.

Ingredients for Balsamic Pork Chops

• Pork chops: The thick-cut, bone-in loin chops are tender and large enough to make a lavish meal. They’re also thick enough to take a good sear without being overcooked.
• Red pepper flakes: The crushed red pepper flakes complement the salt and pepper seasoning on the pork chops. It’s not enough to make them feel especially spicy. Their modest heat will help balance the sweet and tart glaze.
• Olive oil: This recipe doesn’t call for a screaming-hot pan. A healthy olive oil is an appropriate choice despite its relatively low smoke point.
• Balsamic vinegar: The dark color and distinctively tart and sweet flavor of balsamic vinegar makes it an excellent complement to rich pork.
• Honey: Honey provides a sweetness that helps moderate the vinegar’s acidity and its natural stickiness helps the glaze adhere to the chops.
• Green onions: The green onions bring a mild onion flavor to the glaze along with a pop of vivid color.
• Garlic: Fresh garlic makes a pungent and savory counterpoint to the glaze’s dominant sweet and tart flavors.
• Rosemary: Rosemary’s flavor plays nicely with both garlic and pork. It is assertive enough to stand up to the boldly-flavored glaze.
• Butter: Whisking butter into a sauce to enrich and flavor it is a trick cribbed from fine dining where “mounting with butter” is the final step in many a classic sauce.

Directions

Step 1: Cook the pork chops

Blot the pork chops’s surface dry with paper towel or a clean kitchen towel. Season them with a sprinkle of salt, pepper and the crushed red pepper flakes. Heat the oil in a large skillet over medium heat. Arrange the pork chops in the skillet and cook them for five to seven minutes on each side until they’re well browned and reach your desired level of doneness. For medium-rare, your thermometer should read 145°F and for medium they should reach 160°F. Remove the chops from the skillet and keep them warm.

Editor’s tip: The USDA’s Food Safety and Inspection Service changed its guidance on pork several years ago. Whole cuts of commercially-raised pork (not ground) are now perfectly safe to eat at 145°F, with a pale-pink interior. Some people may not be comfortable eating pork at that level of doneness. If you fall into that category, it’s okay; they’ll still be tender and tasty at the higher temperature.

Step 2: Prepare the glaze

In the same skillet, whisk together the vinegar, honey, green onions, garlic, rosemary, salt and pepper and bring them to a boil. Reduce the heat to a simmer and cook the glaze, uncovered, for six to eight minutes or until it’s slightly thickened. Stir it as it cooks to keep it from sticking and to ensure that the browned-on pork juices are incorporated into the glaze with their savory flavors. Remove the glaze from the heat and whisk in the butter until it’s melted. Pour the glaze over the pork chops and serve.

Balsamic Pork Chops Variations

• Grill the chops: You can’t go wrong cooking the chops in a skillet (I’m a big fan of cast iron for this purpose). That said, grilling your pork is a great alternative. In this case prepare the glaze ahead of time or while the chops are on the grill. When the chops are nearly ready, brush part of the glaze over them and let them caramelize on each side. Serve them with additional glaze. You can do the same in your broiler if you wish.
• Use alternative sweeteners: Honey is a solid choice for this glaze because of its sweet stickiness but there are alternatives. Clear corn syrup makes a 1:1 substitution for honey. Agave syrup has a nicely neutral flavor and you’ll only need about half as much of it. For a more flavorful option, you could replace the 1/2 cup of honey with a slightly larger quantity of brown sugar (about 2 tablespoons). Sugar isn’t a liquid sweetener and you’ll need to also add 2 or 3 tablespoons of water. Stir and simmer the mixture until the sugar dissolves and makes a smooth glaze.
• Turn to…pomegranate?: Yep, pomegranate. One of the most intriguing alternatives to balsamic vinegar is pomegranate “molasses,” which is just pure pomegranate juice that’s cooked down until it thickens. It’s dark like balsamic vinegar and has a nice balance of sweet and tart flavor. You’ll need less honey, so add it slowly until you’re happy with the flavor and then drop in the remaining flavoring ingredients. You may need to add a splash of water to thin it out. Pomegranate’s fruitiness brings an interesting extra layer of flavor to the pork.

How to Store Balsamic Pork Chops

These are big chops so you might not finish them in a single sitting. Leftover pork chops (whole or partial) should be refrigerated as soon as possible after the meal for food safety reasons. You can pack them into airtight food storage containers or simply use zipper-seal bags.

Can I make my pork chops ahead of time?

You can make them up to a day ahead although they won’t taste as good as they do when they’re fresh-cooked. Making the glaze ahead of time is a good time-saver, though. The glaze’s flavors will improve as it sits overnight. Reheat it before serving to restore its pourable texture (it will thicken once it’s cold).

How long will balsamic glazed pork chops keep?

You can reasonably take three to four days to eat up any leftovers.

Balsamic Pork Chops Tips

Can I use this recipe with other cuts of pork?

You sure can! Feel free to substitute other cuts of pork chops, like sirloin chops. Even leg steaks or shoulder chops are appropriate. They’ll be chewier and have more texture. Alternatively you can use the same glaze with pork tenderloins, either cut whole or into medallions.

What can I use in place of rosemary?

Not everyone likes rosemary and if it’s not your thing, other herbs including thyme, sage, summer savory (sort of like a combination of thyme and sage but peppery) or tarragon are all good alternatives.

Do I have to use such big chops?

No, of course not. If you’re not big eaters the recipe can easily be adapted for thinner or smaller chops. Thin chops won’t take as long to cook, so you’ll need to cook them at a higher temperature for a shorter time. That means choosing a frying oil that can withstand higher temperatures. Alternatively you could stick with thick-cut pork and use smaller boneless loin chops instead.