Here’s something to jazz up your midweek meals – Balsamic Pork Chops!! Seared to perfection with a gorgeous thick golden crust, and served with a balsamic glaze that is tangy and sweet – but not too sweet.
The balsamic reduction in this recipe is a great one to add to your arsenal because it is a secret weapon for wickedly delicious super fast meals (GREAT with chicken!). Use as a drizzle to fancy things up – just like restaurants do!
Balsamic Pork Chops
This might be a flavour pairing you haven’t tried before, but if you like juicy seared pork chops and sweet tangy balsamic reduction, I think you’ll be surprised how well they go together!
It is perhaps an unexpected flavour combination, but it works exceptionally well – and it’s something a little different to the usual pork chops.
Balsamic Reduction is one of those secret weapons that restaurants use to fancy things up. A little drizzle here and there makes the ordinary extra special, whether it’s a simple bruschetta or salad, or on a dinner plate.
Balsamic Reduction is EASY to make!
Also known as Balsamic Glaze, Balsamic Syrup – and probably a handful of other names that I don’t know about!
It’s made with just balsamic vinegar and brown sugar that is reduced until syrupy. The flavour is quite intense – tangy and sweet – so you don’t need very much of it when used as a sauce like in this recipe.
While some recipes will tell you to use the best quality balsamic vinegar you can afford, I say to use a good value balsamic. I find the flavour so intense, I can’t tell whether it’s made with a good value balsamic or a posh one.
So I reserve my posh stuff for using uncooked. 🙂
What to use Balsamic Reduction for
Basically, anything you put Balsamic Reduction on tastes better. Use it for salads, drizzle over crostini and pizza. As a dipping sauce for bread.
It is best mates with mushrooms, it makes beetroot fancy, and it’s fantastic to use warm as a sauce for meat and grilled vegetables. Like PORK CHOPS!
Ordinarily, Balsamic Reduction is made with just balsamic vinegar and sugar. For this recipe, I’ve added onion which not only adds more flavour into the sauce, it also creates volume so you can piled the sauce over the pork chops.
Plus I love how jammy the onion gets.
What to serve with these pork chops
I served the Balsamic Pork Chops with Crispy Smashed Potatoes. Here are some more suggestions for this to serve on the side:
- Mashed Potato or Cauliflower Mash (for a low carb alternative)
- Quick Cheesy Garlic Bread
- Crispy Smashed Potatoes or this Easy Cheesy Potato Bake
- Garden salad or any leafy greens with French Dressing or Italian Dressing
- Fresh, crunchy Corn, Tomato and Avocado Salad
Though I’m sharing Balsamic Pork Chops today, the sauce for this recipe is fantastically versatile and can be used for any meat or even grilled vegetables. I think it’s a bit strong for seafood though, unless used sparingly.
So whatever meat you have in your fridge, as long as you have balsamic vinegar and sugar, you can make this tonight!!!! I’d love to know what you think if you do try it. 🙂 – Nagi x
PS I tend more towards a savoury rather than sweet tooth so the sauce is less sweet than some recipes that are floating round on the internet. Some call for as much as equal amounts of sugar and balsamic which is far too sweet for me.
More pork chops recipes
- Another great pork chop marinade – my go to for all occasions!
- Sticky Baked Pork Chops – you probably already have everything required for the sauce!
- French Onion Smothered Pork Chops
- Lemon Marinated Pork Chops
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Balsamic Pork Chops
Ingredients
- 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
Garnish (optional)
- Crumbled goats cheese or feta
- Fresh parsley or thyme
Instructions
- 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.
Recipe Notes:
Nutrition Information:
Life of Dozer
When I took the overhead shot of the pork, I just shifted my camera slightly and snapped him in usual position…. 🙂
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Will this go well with the Parmesan green beans?
Yes 100%! N x
So delicious! Thank you!
Hi Nagi, I cooked this tonight it was absolutely delicious. Thank you so much for all the recipes
Another winner dinner. I used pork loin steaks. The knife just slides through the cooked pork like butter. The balsamic sauce was easy to make and tastes devine. Thanks Nagi! 😘
The pork chops were perfectly cooked and tasted amazing! The onions were carmelized and added great flavor. Very easy to make.
Absolutely delicious! I made sticky chicken thighs from your recipe last night, and these pork chops tonight. Both are winners! Thanks so much.
Awesome Liane, I’m so glad you loved them both!
Hi Nagi – I’ve tried and loved many of your recipes, but I had trouble getting this sauce to thicken. What did I do wrong? (It’s my first time using balsamic vinegar, so maybe I didn’t buy the right kind?) Also the vinegar smell was overwhelming in the kitchen. Is that normal?
Thanks!
Julie
Made this today for dinner and they were a hit!!.
Made this last night and it was heavenly. And SO easy. Used red onion instead! Thanks <3
Fantastic Nikki, so happy you enjoyed it!
Oops, I forgot, give Dozer a kiss and hug from me.
Bonnie from Markleeville, CA
And it was happily received..
I don’t know if I wrote here or not So, I guess I will today just in case. Love this recipe folks I promise you will not be disappointed when making this recipe Its wonderful! I make it about once every two weeks now I serve it with mash potatoes. I just might make thosed potatoes today with this recipe. This is a good, five star recipe.
So glad you enjoyed it Bonnie! Thank you for letting me know 🙂 N x
Thank you for this recipe. The sauce was to die for
Nagi,
I love, Love, LOVE this recipe. I prepared it tonight with mashed potato and brussel sprouts. Dinner was a BIG hit, with most looking for seconds. This is the third recipe I have prepared and also the third hit. Thank you so much for this blog and all the recipes.
Ann
So great to hear Ann!! Thanks for letting me know you enjoyed this – N x
Hi
this recipe sounds lovely I know from other recipes that you can store balsamic syrup for a month or more in the fridge I have never made it to include onion but I am addicted to oinions so could you say how how you incorporated into the recipe
Thanks
Please do not pass on my e mail address to anyone
Hi Maggie! Don’t worry, your email address is private and won’t be shown to anyone except me 🙂 N x
Thank you I have never left a comment on a site before except for trip advisor so I was not sure how it worked or if my e mail address would show up Do you caramelize the onions How do you incorporate them into the recipe .liquidise them ? Thanks for your help
Hi Maggie! It’s in step 4 – cook them! N x
I feel so silly I Obviously did not read the recipe properly and had a very senior moments I intend to make the sauce/glaze in advance to use on Christmas Day Thanks for you help I love your recipes and their diversity Hope you and your family have a lovely Christmas .
I LUV LUV LUV balsamic reduction on all kinds of stuff including my finger!! Will be making these chops soon, thanks for the idea!!
Oooh! Hope you love it Judy! 🙂
Nagi, this recipe was wonderful! I didn’t have any balsamic vinegar in the pantry so I substituted balsamic vinaigrette. I separated the oil off the top of it and used a 5-1 ratio with the sugar. I normally don’t care for balsamic, but this really was phenomenal. I added in some red pepper flakes to add a touch of heat. Just wanted to say thank you; I cook once a week for my wife and I have been using your recipes with great success.
FANTASTIC to hear Mike! Thank you so much for letting me know. And I’m so pleased to hear you’re enjoying my recipes. Hope you have a great weekend! – N xx