Garlic Pork Chops With Balsamic Vinegar Recipes

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BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Super simple, yet serious flavour!! The Balsamic sauce is tangy and sweet, and this will go fantastically with any protein - chicken, beef, pork and even lamb! The flavour of this syrup is quite intense so you do not need much for each serving - just spoon a couple of tablespoons over each pork. While the total cook time may seem long, it is mostly hands off time because the balsamic syrup doesn't need to be watched over as it reduces.

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 30m

Number Of Ingredients 9

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
Crumbled goats cheese or feta
Fresh parsley or thyme

Steps:

  • 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.

Nutrition Facts : ServingSize 308 g, Calories 417 kcal, Carbohydrate 15.2 g, Protein 52.7 g, Fat 14 g, SaturatedFat 3.4 g, TransFat 0.1 g, Cholesterol 146 mg, Sodium 269 mg, Fiber 0.6 g, Sugar 13.1 g

BALSAMIC GARLIC CROCK POT PORK CHOPS



Balsamic Garlic Crock Pot Pork Chops image

I wanted to make crock pot pork chops but am not that fond of sweet barbecue sauce... so, inspired by Kari's stomach-popping chops recipe, here's what I came up with! Darn tasty!

Provided by Julesong

Categories     Sauces

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 17

4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 tablespoons minced roasted garlic
1 celery rib, chopped
1 (14 1/2 ounce) can stewed tomatoes or 1 (14 1/2 ounce) can crushed tomatoes
1/2 cup ketchup
1/4 cup white wine
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lime juice (lemon juice okay)
1 teaspoon beef bouillon granules
1 1/2 teaspoons dried ancho chile powder
1 teaspoon Tabasco sauce
1 bay leaf
2 tablespoons cornstarch or 2 tablespoons arrowroot
2 tablespoons cool water

Steps:

  • Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
  • Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
  • When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
  • Serve over rice.
  • Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).

GARLIC PORK CHOPS WITH BALSAMIC VINEGAR



Garlic Pork Chops with Balsamic Vinegar image

The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks.

Provided by Hey Jude

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 head garlic, separated into cloves
6 pork loin chops, trimmed of fat (about 2 lbs.)
fresh ground pepper
1 tablespoon oil
1 (12 ounce) package egg noodles
1/4 cup sweet vermouth
1 tablespoon Dijon mustard
1/3 cup balsamic vinegar
salt

Steps:

  • In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
  • Drain; let cool slightly, then peel and set aside.
  • Sprinkle chops generously with pepper.
  • Heat oil in a wide frying pan over medium-high heat.
  • Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
  • Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
  • While noodles are cooking, mix vermouth and mustard; pour over browned chops.
  • Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
  • Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
  • Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
  • Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
  • Season sauce to taste with salt, then spoon over chops.

PORK CHOPS WITH VINEGAR



Pork Chops with Vinegar image

Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.

Provided by FATBOY31

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 6

Number Of Ingredients 8

6 (6 ounce) boneless pork loin chops
3 tablespoons butter
¾ cup white wine vinegar
¼ cup water
salt and pepper, to taste
4 anchovy fillets, chopped
2 teaspoons softened butter
½ teaspoon all-purpose flour

Steps:

  • Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
  • Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 0.2 g, Cholesterol 84.5 mg, Fat 14.8 g, Protein 25.6 g, SaturatedFat 7.1 g, Sodium 574.3 mg

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
1 large red onion, halved and thinly sliced
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

PORK CHOPS WITH HONEY-BALSAMIC GLAZE



Pork Chops with Honey-Balsamic Glaze image

My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed

Steps:

  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.

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