Clean Eating Weeknight Balsamic Pork Chops Recipe
I titled this “clean eating weeknight balsamic pork chops recipe” simply because they are so simple and easy to make on any given weeknight. A quick dinner for a busy evening. And lets face it, we could all use a few more of those “quick and easy” recipes, don’t you think?
I served mine with steamed cauliflower, but you could just as easily serve these with string beans or broccoli and any grain you’d like to add.
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.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating BBQ Rosemary Pork Chops
- Clean Eating BBQ Orange Pork with Fennel
- Clean Eating BBQ Fennel Pork
CLEAN EATING WEEKNIGHT BALSAMIC PORK CHOPS RECIPE:
Ingredients
- 2 medium pork chops (breakfast-cut - about a scant 1/2 inch thick)
- 2 tsp. olive oil
- 6 medium garlic cloves (minced)
- 1 tbsp. balsamic vinegar
- salt and pepper (to taste)
Instructions
- Heat the oil and add the garlic first, then the pork chops.
- 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.).
- Serve with a veggie and grain of your choice.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Calories: 56kcal | Carbohydrates: 2g | Fat: 5g | Sodium: 2mg | Sugar: 1g | Vitamin C: 0.9mg | Calcium: 5mg
This is perfect timing! I have a pork loin thawing in the fridge right now!
Oh I will definitely add this to our menu of choices! Thanks for a simple but delicious sounding recipe.
Great and simple recipe! Just made it tonight and will definitely make again! Love the little bit of balsamic flavor in the pork chops.
Sounds so simple and delicious! Can this be baked in the oven?
Great recipe! I substituted the pork chops for chicken breast and added mushrooms. It came out great. Simple and delicious.
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!!
I don’t have any balsamic vinegar can I substitute for something else?
You can try one of my other pork chop recipes?
Can’t wait to try this!
Gemma – I hope you enjoy it!
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
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?”
Sara – Isn’t there somebody in the back that stocks this stuff? Most stores have a meat guy that cuts things in the back. Is that not the case?
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?
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.
I’m OK with the cut! I find pork to be so dry. I’m hoping your recipe helps! 🙂
Sara – Pork can get dry. I recommend always using a meat thermometer. That really helped me anyway…
We had one that didn’t work very well. I asked for one for Valentine’s Day, ha ha!
Sara – Great idea! 🙂
Ooh! This will be dinner tonight! Thanks 🙂
KristyNH – My pleasure! Enjoy! 🙂
About how long do you cook the chips after searing both sides? Just a ballpark, please.
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.
Hi, this recipe sounds delicious but I’m wondering if it’s really flavorful or just a subtle flavor? I like LOTS of flavor.
Kelly – I like strong flavors as well and I really enjoyed this. But you can always add more flavorings to your liking.
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! 🙂
Donnar75 – My pleasure! I’m so happy you enjoyed it! 😀