Share on FacebookShare on PinterestShare on X (Twitter)Share on Reddit <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"><title>flipboard</title><path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path></svg>" xlink:href="#flipboard"> Share on Flip it
Jump to Recipe Print 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.
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
Print Pin Rate Add to Collection
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.
Share on FacebookShare on PinterestShare on X (Twitter)Share on Reddit <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"><title>flipboard</title><path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path></svg>" xlink:href="#flipboard"> Share on Flip it
If you're looking for the healthiest pork options, you want lean cuts -- tenderloin, loin chops and sirloin roast. Bacon and other fatty cuts are very high in artery-clogging saturated fat and cholesterol and not for everyday eating.
Excess saturated fats can increase your risk of developing heart problems, obesity, and other long-term illnesses. Undercooked pork also carries the risk of viral and bacterial infections that pass on from pigs to humans. Pork may carry the zoonotic hepatitis E virus, which can transmit from pigs to humans.
One serving of ground pork alone has more than 12 grams of unsaturated fat. And don't forget about all the sodium. “Because most pork is processed, it contains high amounts of sodium, which can cause increases in blood pressure and lead to heart disease and stroke,” Zumpano adds.
No, you do not want to rinse the marinade off of the pork chops. If you're grilling the pork chops, they can go straight from the marinade onto the grill. If you're cooking the pork chops in a skillet, I do recommend patting them dry before adding them to the skillet.
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.
White Vinegar helps dry out the skin – but it has a secondary purpose of removing the odour! If you are prepared, place the Pork in the Fridge UNCOVERED overnight – the skin will dry out. When you pre-heat your oven, remove the pork from the fridge and let it return to room temperature.
Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag. Shake to mix. Add pork tenderloin to bag and marinade 4-24 hours. Cook on grill or oven.
You can make an effective brine just with salt and water, but additional seasonings do help. If you are just looking to brine one (1) pork chop or tenderloin, or up to 4 at a time, a quick ratio of salt to water is 4 cups of water and 3 Tbsp of salt / for 30 minutes up to 4 hours.
The meat may be presoaked in a solution of water and acid — often white vinegar or lemon juice — then rinsed under running water prior to being seasoned with a dry rub or marinade, after which it's cooked or frozen.
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
Mild tenderizing is accomplished through the use of acidic ingredients. Lemon juice, flavored vinegar, red wine, and coffee are all recommended as marinade ingredients that can soften the meat a little.
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
Pork tenderloin is highly valued in gastronomy and is one of the most tender and lean cuts. Its soft and delicate texture makes it a popular choice for elegant dishes. It can be grilled, roasted in the oven, or used in grilled dishes. Pork tenderloin is perfect for those seeking a refined dining experience.
The Ossabaw is a unique breed of pig that offers a dark red meat and is known for having the healthiest fat. This fat content and red meat combination make for the charcuterie.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.