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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.
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
BBQ Rosemary Pork Chops
BBQ Orange Pork with Fennel
BBQ Fennel Pork
Balsamic Pork Chops Recipe Card
Balsamic Pork Chops Recipe
Delicious pork chops that are quick and easy to make.
4.84 from 6 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 2servings
Calories: 407kcal
Equipment
1 Skillet
1 Spatula (or tongs)
Ingredients
1lbpork chops(breakfast cut – about a scant ½ inch thick)
2tsp.olive oil
6mediumgarlic cloves(minced)
1tbsp.balsamic vinegar
salt and pepper(to taste)
US Customary – Metric
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
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Recipe from the Gracious Pantry archives, originally posted on 1/8/13.
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The citrus and vinegar in the brine tenderize the pork, leaving you with a more succulent bite of the other white meat. Without a brine, the pork chops are more likely to taste bland and have a greater chance of drying out, especially if they are a leaner cut like tenderloin or boneless loin chops.
An old-fashioned meat mallet is a quick, affordable, and reliable way to soften up any cut of meat. It's great for pork chops because you can use it lightly on thinner chops and put more force into thicker cuts.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the pork.
You have probably heard it many times already: don't eat too much red meat or processed foods. But research shows processed red meats, like bacon, hot dogs, and salami are the biggest problem.
Overall — regardless of cooking method — pork chops are a very rich source of selenium. This is a mineral involved in your immune and endocrine systems, and it has anti-inflammatory and antioxidant properties ( 2 ). Pork chops are also high in zinc, and they offer good amounts of: iron.
Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health. For a spicy take, try ancho-rubbed pork tenderloin. It's lean, flavorful, and perfect for grilling.
Whereas an oversaturated saltwater brine might make your cut less filet-like, a baking soda wet brine expedites the tenderizing process and limits the potential for oversaturation.
Apple Cider Vinegar – Adds a beautiful and tasty touch of acidity to the glaze that brightens up the apple glazed pork chops. Apple Cider – Gives the pork an intense layer of sweet apple flavor combined with the apple cider vinegar.
As with the puffy packaging scenario, a viscous, slimy piece of pork is an indication of bacterial microbes spreading through your meat. This usually looks like fungal growth, otherwise known as mold, on the surface of the meat.
1. marinating the meat with vinegar will make the meat much softer and tender after cooking; 2. the vinegar of the marinade will flavor your meat and enhance your recipes.
The results showed that fermented vinegars and distilled vinegar could significantly (P < 0.05) inhibit the formation of BaP (26.8%–82.3%) in barbecued pork sausages. Furthermore, fermented vinegar could enhance the sensory evaluation of barbecued pork sausages(tenderness, flavor, juiciness and overall acceptability).
Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender. Yay!
By soaking the pork chops in a mixture of water, salt, and additional flavorings (more on that in a moment), you can help the meat to draw in moisture and add tons of savory flavor. Turns out that brining is especially useful for lean meats like pork and poultry, which can sometimes be dry and bland.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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