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These delicious balsamic pork chops are quickly and easily made any day of the week. They are a quick dinner for a busy evening, and let’s face it, we could all use a few more of those “quick and easy” recipes, don’t you think?
The rich flavor from the balsamic glaze gives these a simple yet delicious taste that will pair well with just about any side dish.
About The Cut
When I buy my pork chops from the butcher, I ask him to cut the chops into “breakfast cuts or slices”. These are much thinner and cook faster as a result. And as the name insinuates, this cut is good for breakfast in lieu of bacon.
How To Serve Balsamic Pork Chops
These pork chops pair well with any of the following:
With a green salad on the side
With a baked potato and green beans or roasted asparagus.
With various vegetables such as broccoli, potato, sautéd onion, or cauliflower
Recipe Variations
You can add a bit of fresh rosemary to the pan. But remove it when it starts to get past being golden brown.
You can also try this with fresh thyme
Drizzle on a very small amount of honey and add a pat of butter.
You can also follow this recipe, but use thin cuts of chicken. Though you may need a small amount of chicken broth if you don’t want to use more oil. Do this over medium heat in a frying pan until the internal temperature is at least 165 F.
About The Ingredients
Pork chops– breakfast cut – about a scant ½ inch thick. Do not use bone-in pork chops for this.
Oil – Any oil will do, but opt for oils that have a higher smoke point, such as avocado oil or coconut oil.
Gather and measure the ingredients Heat the oil over medium-high heat, then sauté the garlic for 1 minute. Then place the pork chops into the skillet with the garlic.
Brown the pork chops on both sides, then add the balsamic vinegar. Continue to cook until the pork chops are done (at least 165 F. on a meat thermometer).
Serve with your favorite side dish.
Storaging Balsamic Pork Chops
Pack leftovers in an airtight container and store this in the fridge for up to 3 days.
Freezing Balsamic Pork Chops
If wrapped well, this can be frozen for up to 4 months.
Reheating Balsamic Pork Chops
If frozen, that in the fridge for a full 24 hours before reheating.
To reheat, simply warm this in a skillet over low heat, watching it carefully so it doesn’t burn.
You can microwave it, but don’t do it for long or it will turn the meat into rubber.
Recipe Supplies
More Healthy Pork Recipes
BBQ Rosemary Pork Chops
BBQ Orange Pork with Fennel
BBQ Fennel Pork
Balsamic Pork Chops Recipe Card
Balsamic Pork Chops Recipe
Delicious pork chops that are quick and easy to make.
4.84 from 6 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 2servings
Calories: 407kcal
Equipment
1 Skillet
1 Spatula (or tongs)
Ingredients
1lbpork chops(breakfast cut – about a scant ½ inch thick)
2tsp.olive oil
6mediumgarlic cloves(minced)
1tbsp.balsamic vinegar
salt and pepper(to taste)
US Customary – Metric
Instructions
Gather and measure the ingredients Heat the oil over medium-high heat, then sauté the garlic for 1 minute. Then place the pork chops into the skillet with the garlic.
Brown the pork chops on both sides, then add the balsamic vinegar. Continue to cook until the pork chops are done (at least 165 F.).
Serve with your favorite side dish.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Recipe from the Gracious Pantry archives, originally posted on 1/8/13.
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Vinegar and citrus tenderize the pork, and the spices and dried herbs add loads of flavor. Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks: Recipes to Inspire, Equip and Enjoy. Why Brine Pork Chops?
Pork chops are an easy-to-cook lean red meat. They offer important nutrients like protein, selenium, zinc, and iron that support everyday body functions and can be helpful in losing weight. Because pork chops are considered red meat, you should be mindful of how frequently you eat them.
Place the pork in a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring that the meat is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the pork.
An old-fashioned meat mallet is a quick, affordable, and reliable way to soften up any cut of meat. It's great for pork chops because you can use it lightly on thinner chops and put more force into thicker cuts.
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.
Apple Cider Vinegar – Adds a beautiful and tasty touch of acidity to the glaze that brightens up the apple glazed pork chops. Apple Cider – Gives the pork an intense layer of sweet apple flavor combined with the apple cider vinegar.
Whereas an oversaturated saltwater brine might make your cut less filet-like, a baking soda wet brine expedites the tenderizing process and limits the potential for oversaturation.
Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.
try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat – they are often high in salt, too. try to limit meat products in pastry, such as pies and sausage rolls, because they are often high in fat and salt.
The most straightforward answer is that the Lord has prohibited the eating of pork and all unclean meat, including unclean fish, birds, mammals and other creatures. Followers of Judaism and Islam, respectively, must eat only kosher or halal food.
It is only in Leviticus 11:7 that eating pork is forbidden to God's people for the very first time—“… and the swine, though it divides the hoof, having cloven hooves, yet does not chew the cud, is unclean to you.” This is where and when pork in all its forms (including ham, bacon, sausage, etc.)
1. marinating the meat with vinegar will make the meat much softer and tender after cooking; 2. the vinegar of the marinade will flavor your meat and enhance your recipes.
The vinegar will help remove any additional moisture and the baking soda will help the skin bubble. Place in the middle of the oven and roast for approximately 1-1.5 hours depending on the size of the pork belly. You can baste again around half way through.
My process of washing meat starts with a running water rinse, then soaking in a large bowl of cold water plus lemon juice and/or vinegar for a few minutes to “wash” away the germs.
You can make an effective brine just with salt and water, but additional seasonings do help. If you are just looking to brine one (1) pork chop or tenderloin, or up to 4 at a time, a quick ratio of salt to water is 4 cups of water and 3 Tbsp of salt / for 30 minutes up to 4 hours.
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