Here’s something to jazz up your midweek meals – Balsamic Pork Chops!! Seared to perfection with a gorgeous thick golden crust, and served with a balsamic glaze that is tangy and sweet – but not too sweet.
The balsamic reduction in this recipe is a great one to add to your arsenal because it is a secret weapon for wickedly delicious super fast meals (GREAT with chicken!). Use as a drizzle to fancy things up – just like restaurants do!
Balsamic Pork Chops
This might be a flavour pairing you haven’t tried before, but if you like juicy seared pork chops and sweet tangy balsamic reduction, I think you’ll be surprised how well they go together!
It is perhaps an unexpected flavour combination, but it works exceptionally well – and it’s something a little different to the usual pork chops.
Balsamic Reduction is one of those secret weapons that restaurants use to fancy things up. A little drizzle here and there makes the ordinary extra special, whether it’s a simple bruschetta or salad, or on a dinner plate.
Balsamic Reduction is EASY to make!
Also known as Balsamic Glaze, Balsamic Syrup – and probably a handful of other names that I don’t know about!
It’s made with just balsamic vinegar and brown sugar that is reduced until syrupy. The flavour is quite intense – tangy and sweet – so you don’t need very much of it when used as a sauce like in this recipe.
While some recipes will tell you to use the best quality balsamic vinegar you can afford, I say to use a good value balsamic. I find the flavour so intense, I can’t tell whether it’s made with a good value balsamic or a posh one.
So I reserve my posh stuff for using uncooked. 🙂
What to use Balsamic Reduction for
Basically, anything you put Balsamic Reduction on tastes better. Use it for salads, drizzle over crostini and pizza. As a dipping sauce for bread.
It is best mates with mushrooms, it makes beetroot fancy, and it’s fantastic to use warm as a sauce for meat and grilled vegetables. Like PORK CHOPS!
Ordinarily, Balsamic Reduction is made with just balsamic vinegar and sugar. For this recipe, I’ve added onion which not only adds more flavour into the sauce, it also creates volume so you can piled the sauce over the pork chops.
Plus I love how jammy the onion gets.
What to serve with these pork chops
I served the Balsamic Pork Chops with Crispy Smashed Potatoes. Here are some more suggestions for this to serve on the side:
Mashed Potato or Cauliflower Mash (for a low carb alternative)
Garden salad or any leafy greens with French Dressing or Italian Dressing
Fresh, crunchy Corn, Tomato and Avocado Salad
Though I’m sharing Balsamic Pork Chops today, the sauce for this recipe is fantastically versatile and can be used for any meat or even grilled vegetables. I think it’s a bit strong for seafood though, unless used sparingly.
So whatever meat you have in your fridge, as long as you have balsamic vinegar and sugar, you can make this tonight!!!! I’d love to know what you think if you do try it. 🙂 – Nagi x
PS I tend more towards a savoury rather than sweet tooth so the sauce is less sweet than some recipes that are floating round on the internet. Some call for as much as equal amounts of sugar and balsamic which is far too sweet for me.
More pork chops recipes
Another great pork chop marinade – my go to for all occasions!
Sticky Baked Pork Chops – you probably already have everything required for the sauce!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Balsamic Pork Chops
Ingredients
- 4 pork chops , 2.5cm / 1″ thick, about 200-250g/7-8oz each (excluding any bone) (Note 1)
- 1 – 2 tbsp olive oil
- 1 garlic clove , minced
- 1 onion , finely sliced (~1 cup of onion, brown, yellow or white)
- 1 cup balsamic vinegar
- 1/3 cup / 60g brown sugar (Note 2)
- Salt and pepper
Garnish (optional)
- Crumbled goats cheese or feta
- Fresh parsley or thyme
Instructions
- Sprinkle both sides of pork with salt and pepper.
- Heat 1 tbsp oil in a large skillet over medium high heat. Cook the first side for 4 minutes until it has a lovely dark gold crust, then turn and cook the other side for 3 minutes. (Note 3)
- Transfer to a plate, cover loosely with foil.
- Add 1 tbsp oil to the skillet, still on medium high. Add garlic and onion, cook until translucent – around 3 minutes.
- Add balsamic vinegar and brown sugar. Stir until the sugar is melted. When it comes to a simmer, adjust the heat so it is bubbling gently, not rapidly.
- Simmer for ~5 to 8 minutes or until it reduces by almost half and is a THIN syrup. Then add the pork back into the skillet, including all the juices on the plate. Simmer, turning pork to reheat, for 2 minutes or until the the sauce becomes syrupy (to your taste) and pork is reheated. (Note 4)
- Serve, garnished with crumbled goats cheese if desired.
Recipe Notes:
Nutrition Information:
Life of Dozer
When I took the overhead shot of the pork, I just shifted my camera slightly and snapped him in usual position…. 🙂
SaveSave
I LUV LUV LUV balsamic reduction on all kinds of stuff including my finger!! Will be making these chops soon, thanks for the idea!!
Oooh! Hope you love it Judy! 🙂
Nagi, this recipe was wonderful! I didn’t have any balsamic vinegar in the pantry so I substituted balsamic vinaigrette. I separated the oil off the top of it and used a 5-1 ratio with the sugar. I normally don’t care for balsamic, but this really was phenomenal. I added in some red pepper flakes to add a touch of heat. Just wanted to say thank you; I cook once a week for my wife and I have been using your recipes with great success.
FANTASTIC to hear Mike! Thank you so much for letting me know. And I’m so pleased to hear you’re enjoying my recipes. Hope you have a great weekend! – N xx
Nagi, thank you so much for this wonderful recipe. It’s outstanding. I have made it 3 times now, and it’s gone into the Recipe Hall of Fame here at out house. I try at least one of your recipes each week, since discovering your page. Haven’t had one we’d throw out, believe me. Your pictures are beautiful, but, your meals are even better! Thank you for feeding our tummies so nicely.
Oh wow Sue! Thank you so much for the compliment, I’m honoured!! I am sure glad you are enjoying my recipes 🙂 Hope you have a wonderful weekend! N xx
Wow! Another great recipe just being added to our family cookbook. We are all smiling after dinner?
I’m so glad you enjoyed this Kaz! Thanks so much for taking the time to come back and let me know! N x
Top recipe – I used honey in lieu of sugar. Is this why it wasn’t quite as syrupy, as in the recipe.
5 star, thankyou
Hi Andy! Yes that’s right, I actually noted that in Note 2 🙂 I’m glad you enjoyed the flavour though!! N x
Can white sugar be used instead?
It sure can!
Thank you so much for this amazing recipe which I made last night including your suggestion on the potatoes which were just as good as they look!
I have shared both recipes this morning with some colleagues as this kind of easy to cook, but oh so very delicious, food need to be shared with other busy Mums! We can still impress on a midweek night with some awesome food 🙂
Thank you Marianne! And I am glad you enjoyed this, it’s a great one for busy nights isn’t it? Hope you are staying warm!
Did these for tea yesterday.v very yummy n easy after a long day. tatties fab too. Many thanks for your recipes. I have used a lot of them. You are a star!!!?
Thank you Dorothy! I’m so glad you enjoyed it, and thank you for letting me know! N x
I just made this. Delicious!! I was lazy and just boiled some tiny potatoes then sliced them up and put them in the reduction with the pork and onions. You do need to let it reduce in order to not be too sweet. Love it!!! THANKS!
Thank you Pat! I’m so glad you enjoyed it, and thank you for letting me know! N x
Dee-licious! My favorite way to cook chicken is in balsamic– I skip the making of the reduction step, and just add the vinegar strait to the pan. I’d love to try this method for a fancier dinner though!
Same here!!! I do that with chicken too to get that gorgeous jammy sauce! I just did it like this for the pork because I wanted that seared crust 🙂 N x
Hey Nagi,
ooh … this is new… never thought of making Balsamic syrup before but it does look so yummy on your blog. Thanks for the new ideas !! I will be trying this sauce for sure… but… don’t have any pork in the fridge/freezer atm … a light bulb just came on in my head … I wonder if we can pair this beautiful balsamic syrup sauce with more gamey poultry like roasted whole duck / duck breast ? I feel like duck tonight !! That potato looks so good !!
axx
You know what?? I never thought of pairing it with duck but I think it will be fabulous! I made 2 roast ducks last week, one with a cherry sauce and the other with a fruit sauce. The sauces have quite intense flavour, just like this!!
This is such a lovely recipe. The sweetness of the sauce, the savory meat, and the kick of flavor from the feta garnish? Total yum!!
Thank you Mary!!! 🙂 N x
Wow. that glaze looks amazing. I love pork chops but never really tried with a glaze like this. Perfect for the weather, isnt it.
Thanks Dhanya! Yes, it is something a bit different to the usual – but SO good and SO EASY!!!!! 🙂 N x
Haven’t I been a bore? Balsamic has been in the pantry for eons but mostly to create salad dressings! This looks terrific: since I am also a bore oft using words beginning with ‘h’ and ‘s’, the latter in quite a derogatory fashion, I am glad there is less sugar in your version and, as you say, one does not need much: so like the inclusion of the onions! Normally grill my pork fast cuts but this does not really work here . . . . looking forwards to ‘creating’ this for the first time!
Believe me I have plenty of things lurking in my cupboard that I keep meaning to use!!! 🙂
Hi Nagi
I will definitely give this one a try. As an avid follower of your blog I always look forward to your creative, easy to follow recipes. There is a recipe currently trending on Facebook for Hasselback Chicken. It appears to be a very simple method of baking chicken breasts with spinach/cheesy filling. I have been trying to do a variation using prosciutto/mozzarella but have not had much success. I would really appreciate any advice you can offer.
Cheers
James
Woah! I just Googled – what a wicked idea for chicken breast! My thought is that the mozzarella would melt out of the chicken breast – is that what happened? I think if you use a thick slice of mozzarella or bocconcini (which holds its shape a bit better when melted) it might work better. I am keen to give this a go!!! Fun way to dress up chicken breast! 🙂
Thank YOU Nagi! Love YOU ideas, receipts Are easy to follow, will try at some POINT. Now am having a lot to do. We Are having endless rain so went with friend to buy dozen bags Of manua for My little garden. But Maria brought me from her garden Fresh lemons, grapefrut- making marmelade adding oranges + have savez qumcout(Made Liquer) big job but yumi! Also got bag Of risemary will be Plating some to have Hedge. And bag Of parsley(mine is only little) have dryed in oven and saved stems for later. Will be Platinggarlic, more potatoes, sorel is doing Well so is Nettle so ALL is good. Lucky me! 30th July having Dear Jeans 100th B’day PARTY! Hope YOU Are Well and in good spirit, keep warm. Regards, Vera.
WOW! I am so jealous that you have an abundance of amazing fresh produce!!! I am really well Vera, thank you for your lovely message. I hope you have a wonderful weekend!! N x
Although I don’t eat pork, but I couldn’t miss the beautiful clicks 🙂
Make it with chicken!! 🙂 N x
Pork doesn’t like me at all (boo hoo) but I will surely be doing the glaze and using it with chicken and of course those weight watcher potatoes, yummo!! Thank you.
Hello Dozer, you look like a very patient boy lying there hoping Mum develops dropsy.
Dozer learnt from a very young age that patience is rewarded!! And YES to doing this with chicken!!! 🙂
Balsamic glaze is a magic elixir! It tastes so good on everything including ice cream. Your pork chops look amazing!!
OMG what?? Ice cream? Seriously???
I love the tip on the balsamic. So simple yet it packs a punch. The positive feedback I am getting from my cooking is all coming from the sauces I am making. This will make it into the rotation!
I know I know! It’s ALL about the sauces!!! N x