Balsamic Pork Chops Recipe
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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.
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
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.
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
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.
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).
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
More Healthy Pork Recipes
Balsamic Pork Chops Recipe Card
Balsamic Pork Chops Recipe
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.
- 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 your favorite side dish.
Notes
Nutrition
Recipe from the Gracious Pantry archives, originally posted on 1/8/13.
This is perfect timing! I have a pork loin thawing in the fridge right now!
Carrie – Awesome! Let me know how it turns out!
Oh I will definitely add this to our menu of choices! Thanks for a simple but delicious sounding recipe.
Still Dating My Spouse – (Love the name!) It’s my pleasure! Enjoy!
Great and simple recipe! Just made it tonight and will definitely make again! Love the little bit of balsamic flavor in the pork chops.
Erica – I’m so happy you enjoyed it! 😀
Sounds so simple and delicious! Can this be baked in the oven?
Fiona – I don’t recommend it for this one.
Great recipe! I substituted the pork chops for chicken breast and added mushrooms. It came out great. Simple and delicious.
Kristelyn – I’m so happy you enjoyed it!
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!!
Jennifer – Ya, you definitely do not want to overcook this. But I’m glad you enjoyed it anyway!
I don’t have any balsamic vinegar can I substitute for something else?
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!
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
Mrs. Sarah Coller – I’m so happy you enjoyed it! I’ll check out the link up. 🙂
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 – 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.
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! 😀