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The story behind Balsamic Glazed Pork Chops
Want something tasty and simple for dinner? Then this is it! Balsamic Glazed Pork Chops.
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 1/2 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.
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 1/2 cup sugar, 1/2 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.
Balsamic Glazed Pork Chops
Ingredients
- 4 pork chops (you can use bone in or boneless)
- Salt and freshly ground pepper, to taste
- 2 teaspoons extra virgin olive oil
- 1/4 cup balsamic glace, or as needed
- Dried thyme
- Fresh chopped thyme, optional
Method
Step 1
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.
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Nutritional Info
This information is per serving.
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Calories283
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Protein22g
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Carbohydrate2g
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Dietary Fiber0mg
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Cholesterol70mg
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Sodium322mg
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Fat21g (6g Sat, 11g Mono, 2g Poly)
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Nutritional information is provided as a guideline only and may not be 100% accurate
posted by Elle on January 17, 2014
It’s on my list of meals to prepare next week Linda!
posted by LindySez on January 17, 2014
Please let me know how you like it!
posted by Cher on January 17, 2014
Linda – seriously – you could write a book with all of this fabulousness in it!!
posted by LindySez on January 17, 2014
More than one has said that…working on something like that, but isn’t this something like that?
posted by Jessica on January 17, 2014
I don’t eat pork, but I would imagine this glaze could go well with chicken, right?
posted by LindySez on January 17, 2014
Of course it would Jessica, it would be perfect flavoring up a boneless, tasteless, skinless chicken breast!