PORK CHOPS WITH HONEY-BALSAMIC GLAZE
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
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.
GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE
Steps:
- For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
- Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
- Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
- For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
- For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
- Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
- Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
- To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.
BALSAMIC-GLAZED PORK CHOPS
These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
- Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.
Nutrition Facts : Calories 541 g, Fat 40 g, Protein 41 g
BALSAMIC PORK CHOPS
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
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
BALSAMIC-GLAZED PORK CHOPS
Steps:
- Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
- Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.
SIMPLY DELICIOUS BALSAMIC-GLAZED PORK CHOPS
I found this recipe in one of my old cookbooks at home here. It's all Andrea's fault I am on a Balsamic kick !!!
Provided by Shirl J 831
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pat pork chops dry with paper towels. Sprinkle with salt and pepper. In nonstick 12 inch skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 1 minutes. Stir in vinegar and sugar and cook 1 minute. Pour sauce over chops.
Nutrition Facts : Calories 680, Fat 29.1, SaturatedFat 9.5, Cholesterol 247.9, Sodium 478, Carbohydrate 18.4, Sugar 16.5, Protein 80.1
BALSAMIC-GLAZED PORK CHOPS
This is from Rachael Ray's 365: No Repeats. Yum! Be sure to reduce the sauce long enough or it won't be thick enough. I used dry herbs and it worked just fine. The glaze would also be good on a spinach salad or baked potato. It sounds like a complicated recipe, but I promise, it's easy! Serve with rice pilaf
Provided by dicentra
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high. Add 2 tablespoons of olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook 5 minutes on each side.
- Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. Sauté for 4-5 minutes.
- Add the balsamic vinegar, honey and chicken stock. Cook until the liquids have reduced by ½. Turn off the heat and add the butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze. Serve hot.
Nutrition Facts : Calories 724.8, Fat 48.1, SaturatedFat 14.8, Cholesterol 187.9, Sodium 304, Carbohydrate 16, Fiber 0.5, Sugar 12.7, Protein 54
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