Balsamic Pork Chops Recipe

These delicious balsamic pork chops are quickly and easily made any day of the week. They are a quick dinner for a busy evening, and let’s face it, we could all use a few more of those “quick and easy” recipes, don’t you think?

The rich flavor from the balsamic glaze gives these a simple yet delicious taste that will pair well with just about any side dish.

A single, cooked, balsamic pork chop, sliced and served on a white plate.

About The Cut

When I buy my pork chops from the butcher, I ask him to cut the chops into “breakfast cuts or slices”. These are much thinner and cook faster as a result. And as the name insinuates, this cut is good for breakfast in lieu of bacon.

How To Serve Balsamic Pork Chops

These pork chops pair well with any of the following:

  • With a green salad on the side
  • With a baked potato and green beans or roasted asparagus.
  • With various vegetables such as broccoli, potato, sautéd onion, or cauliflower
A front view of a single, cooked, balsamic pork chop, sliced and served on a white plate.

Recipe Variations

  • You can add a bit of fresh rosemary to the pan. But remove it when it starts to get past being golden brown.
  • You can also try this with fresh thyme
  • Drizzle on a very small amount of honey and add a pat of butter.
  • You can also follow this recipe, but use thin cuts of chicken. Though you may need a small amount of chicken broth if you don’t want to use more oil. Do this over medium heat in a frying pan until the internal temperature is at least 165 F.
An overhead view looking down on a single, cooked, balsamic pork chop, sliced and served on a white plate.

About The Ingredients

Pork chops – breakfast cut – about a scant ½ inch thick. Do not use bone-in pork chops for this.

Oil – Any oil will do, but opt for oils that have a higher smoke point, such as avocado oil or coconut oil.

Garlic cloves – Minced.

Balsamic vinegar

Salt and black pepper – Sprinkle on to taste.

How To Make Balsamic Pork Chops

Balsamic Pork Chops Recipe ingredients in individual bowls on a white surface.

Gather and measure the ingredients Heat the oil over medium-high heat, then sauté the garlic for 1 minute. Then place the pork chops into the skillet with the garlic.

Two Balsamic Pork Chops cooking in a skillet.

Brown the pork chops on both sides, then add the balsamic vinegar. Continue to cook until the pork chops are done (at least 165 F. on a meat thermometer).

A cooked Balsamic Pork Chop on a white plate, cut and ready to enjoy.

Serve with your favorite side dish.

Storaging Balsamic Pork Chops

Pack leftovers in an airtight container and store this in the fridge for up to 3 days.

Freezing Balsamic Pork Chops

If wrapped well, this can be frozen for up to 4 months.

Reheating Balsamic Pork Chops

If frozen, that in the fridge for a full 24 hours before reheating.

To reheat, simply warm this in a skillet over low heat, watching it carefully so it doesn’t burn.

You can microwave it, but don’t do it for long or it will turn the meat into rubber.

Recipe Supplies

Non stick skillet sold on Amazon. (Affiliate link)
Meat thermometer sold on Amazon. (Affiliate link)
Tongs sold on Amazon. (Affiliate link)

More Healthy Pork Recipes

Balsamic Pork Chops Recipe Card

A single, cooked, balsamic pork chop, sliced and served on a white plate.

Balsamic Pork Chops Recipe

Delicious pork chops that are quick and easy to make.
4.84 from 6 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 407kcal

Equipment

  • 1 Skillet
  • 1 Spatula (or tongs)

Ingredients

  • 1 lb pork chops (breakfast cut – about a scant ½ inch thick)
  • 2 tsp. olive oil
  • 6 medium garlic cloves (minced)
  • 1 tbsp. balsamic vinegar
  • salt and pepper (to taste)

Instructions

  • Gather and measure the ingredients Heat the oil over medium-high heat, then sauté the garlic for 1 minute. Then place the pork chops into the skillet with the garlic.
    Balsamic Pork Chops Recipe ingredients in individual bowls on a white surface.
  • Brown the pork chops on both sides, then add the balsamic vinegar. Continue to cook until the pork chops are done (at least 165 F.).
    Two Balsamic Pork Chops cooking in a skillet.
  • Serve with your favorite side dish.
    A cooked Balsamic Pork Chop on a white plate, cut and ready to enjoy.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 407kcal | Carbohydrates: 4g | Protein: 49g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 112mg | Potassium: 891mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

Recipe from the Gracious Pantry archives, originally posted on 1/8/13.

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34 Comments

  1. This is perfect timing! I have a pork loin thawing in the fridge right now!

  2. Still DatingMySpouse says:

    Oh I will definitely add this to our menu of choices! Thanks for a simple but delicious sounding recipe.

  3. 5 stars
    Great and simple recipe! Just made it tonight and will definitely make again! Love the little bit of balsamic flavor in the pork chops.

  4. Sounds so simple and delicious! Can this be baked in the oven?

  5. Kristelyn says:

    5 stars
    Great recipe! I substituted the pork chops for chicken breast and added mushrooms. It came out great. Simple and delicious.

  6. 4 stars
    I used this recipe with regular chops. I think I cooked the chops too long because they were tough, but the flavor (and the smell in my house from the garlic and balsamic vinegar) was amazing! And like Kristelyn, we used the leftover sauce/drippings in the pan to cook some mushrooms. VERY YUMMY!!

  7. I don’t have any balsamic vinegar can I substitute for something else?

    1. The Gracious Pantry says:

      Kayla – There really isn’t much of a substitute for balsamic vinegar. I suppose you could try soy sauce or tamari. But the flavor will be different. You can also try one of my other pork chop recipes!

  8. Can’t wait to try this!

    1. The Gracious Pantry says:

      Gemma – I hope you enjoy it!

  9. Mrs. Sarah Coller says:

    5 stars
    Made these tonight. Very awesome…thanks so much! . I’ve posted the new Homemaking Party for the week and would love to have you link up, if you’d like!

    Blessings,
    Mrs. Sarah Coller

  10. What if you don’t have a butcher? We just have regular grocery stores with the meats already out…if that makes sense. I try to buy the organic meats when I can. Is that “cleaner?”

    1. The Gracious Pantry says:

      Sara – I’m guessing you could ask somebody behind the counter. The meat guy. Most stores have a meat guy that cuts things in the back.

  11. I don’t believe so. They don’t do specialty cuts…I could probably go to Wholefoods or something but that’s more money than I care to spend! Just wondering what a better alternative would be. I guess to look at the labels and see if they add things?

    1. The Gracious Pantry says:

      Sara – Yes, always look at labels. But if it’s the cut you want, I would check with the meat guy first. If not, you could try to slice it thin at home. And if all else fails, just cook a thicker chop. It’s not the end of the world. It just takes a little longer to cook.

  12. I’m OK with the cut! I find pork to be so dry. I’m hoping your recipe helps! ๐Ÿ™‚

    1. The Gracious Pantry says:

      Sara – Pork can get dry. I recommend always using a meat thermometer. That really helped me anyway…

  13. We had one that didn’t work very well. I asked for one for Valentine’s Day, ha ha!

    1. The Gracious Pantry says:

      Sara – Great idea! ๐Ÿ™‚

  14. Ooh! This will be dinner tonight! Thanks ๐Ÿ™‚

    1. The Gracious Pantry says:

      KristyNH – My pleasure! Enjoy! ๐Ÿ™‚

  15. About how long do you cook the chips after searing both sides? Just a ballpark, please.

    1. The Gracious Pantry says:

      Cindy – It truly depends on the thickness of the chops. Your best bet is to get a meat thermometer and cook until it reaches at least 165 F.

  16. Kelly Taylor says:

    Hi, this recipe sounds delicious but I’m wondering if it’s really flavorful or just a subtle flavor? I like LOTS of flavor.

    1. The Gracious Pantry says:

      Kelly – I like strong flavors as well and I really enjoyed this. But you can always add more flavorings to your liking.

  17. 5 stars
    I made this for dinner tonight and thought it to be excellent!! I did change it a little… had no garlic, so I gave it just a small sprinkle of garlic powder; and in place of balsamic vinegar, I used balsamic salad dressing. Delicious! Thank you Gracious Pantry! ๐Ÿ™‚

    1. The Gracious Pantry says:

      Donnar75 – My pleasure! I’m so happy you enjoyed it! ๐Ÿ˜€