This recipe for Balsamic Glazed Pork Chops is so easy and tasty. Great for a fast on the table in 30 minutes or less meal that everyone will enjoy.
The story behind Balsamic Glazed Pork Chops
Want something tasty and simple for dinner? Then this is it! Balsamic-Glazed Pork Chops.
Buy or make your Glace
Using a commercially prepared Balsamic Glace (or Glaze) makes this dish a snap. If you don't have a jar of it, you can make your own balsamic reduction by combining balsamic vinegar with a bit of sugar (I use about ½ cup balsamic to 1 teaspoon sugar) cook it down on a fairly low heat until reduced to a thick glaze. But commercially prepared glace is so readily available and convenient, I always have some on hand. It's great not only for these Balsamic-Glazed Pork Chops but is wonderful drizzled over a salad, some bruschetta or a Caprese Salad! A little bit packs a lot of flavors. Colavita made a very good Balsamic Glace that can be found in many supermarkets or purchased online.
How to keep your Pork Chop nice and moist
Most people cook pork to death because of "trichinosis", a parasite that was passed on to humans by wild or backyard pigs. This is not the case anymore with commercially raised pigs, so please, keep the meat nice and moist; just a touch of pink is fine. A quick brine, while not necessary, will also help keep the meat moist. To brine, simply add ½ cup sugar, ½ cup salt to about 1 gallon of cold water; place the chops in and let them sit for 15 - 30 minutes. Drain; pat dry and proceed with the recipe.
What to serve with?
This dinner is so fast and easy, you want to keep the sides that way too...right? Here are some quick ideas for some easy sides:
Balsamic Glazed Pork Chops
- 4 pork chops you can use bone in or boneless
- Salt and freshly ground pepper to taste
- 2 teaspoons extra virgin olive oil
- ¼ cup balsamic glace or as needed
- Dried thyme
- Fresh chopped thyme optional
- Rub the pork chops with olive oil and season with salt and pepper and sprinkle with dried thyme. Heat a well-seasoned pan, preferably cast iron, over medium heat; add the pork chops and cook, turning occasionally and brushing with the glace, until cooked through and well glazed. Sprinkle with thyme leaves, if desired.