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Home Dietary Gluten Free Recipes

Balsamic Pork Chops

By:Nagi
Published:6 Jul '16Updated:13 Feb '19
73 Comments
Recipe v Dozer v

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!

These Balsamic Pork Chops are fantastic for midweek meals - so fast and easy! The sweet tangy balsamic glaze is incredible! recipetineats.com

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.

These Balsamic Pork Chops are fantastic for midweek meals - so fast and easy! The sweet tangy balsamic glaze is incredible! recipetineats.com

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.

These Balsamic Pork Chops are fantastic for midweek meals - so fast and easy! The sweet tangy balsamic glaze is incredible! recipetineats.com

These Balsamic Pork Chops are fantastic for midweek meals - so fast and easy! The sweet tangy balsamic glaze is incredible! recipetineats.com

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

These Crispy Smashed Potatoes are extra crispy and buttery. No more boring potato sides!

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

These Balsamic Pork Chops are fantastic for midweek meals - so fast and easy! The sweet tangy balsamic glaze is incredible! recipetineats.com

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These Balsamic Pork Chops are fantastic for midweek meals - so fast and easy! The sweet tangy balsamic glaze is incredible! www.recipetineats.com

Balsamic Pork Chops

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Dinner
Western
4.88 from 24 votes
Servings4
Tap or hover to scale
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  • 99
Super simple, yet serious flavour!! The Balsamic sauce is tangy and sweet, and this will go fantastically with any protein - chicken, beef, pork and even lamb! The flavour of this syrup is quite intense so you do not need much for each serving - just spoon a couple of tablespoons over each pork. While the total cook time may seem long, it is mostly hands off time because the balsamic syrup doesn't need to be watched over as it reduces.

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:

1. I used pork scotch fillets but any steak-type cut of pork suitable for quick cooking is perfect for this! This would also be fabulous with pork tenderloin - either cut it into medallions or keep it whole and sear then bake to finish it off while making the sauce. This recipe is not suited to cuts requiring slow cooking to make them tender, like ribs, shoulder/butt
2. Honey also works but it won't thicken quite as much / you need to reduce it further to get the same consistency shown in the photos. The flavour is lovely!
3. With this cook time, the pork will still be a teeny bit pink inside which is ok because it will be resting for quite a while while we make the sauce and it cooks a bit more IN the sauce later.
4. You don't need to stand over the stove, but keep an eye on it. Don't wander too far. If you leave it too long and it reduces down to a really thick sticky glaze, it can be salvaged by whisking in water.
The cook time for the syrup will depend on strength of stove, heat retention of skillet and size of skillet.
5. I served the Balsamic Pork Chops with these Crispy Smashed Potatoes by Sprinkles and Sprouts food blog. Here is an abbreviated recipe: Boil baby potatoes until soft, drain then leave in colander to steam dry. Crush lightly with fork or potato masher so they mostly stay in one piece, drizzle with olive oil and/or melted butter, sprinkle with salt, pepper and dried thyme. Bake at 200C for 25 min or until golden and crispy.
6. Nutrition is per serving for the pork chops only and assuming all the sauce is consumed.Balsamic Pork Chops Nutrition

Nutrition Information:

Serving: 308gCalories: 417cal (21%)Carbohydrates: 15.2g (5%)Protein: 52.7g (105%)Fat: 14g (22%)Saturated Fat: 3.4g (21%)Trans Fat: 0.1gCholesterol: 146mg (49%)Sodium: 269mg (12%)Potassium: 945mg (27%)Fiber: 0.6g (3%)Sugar: 13.1g (15%)Vitamin C: 3.3mg (4%)Calcium: 30mg (3%)Iron: 2.5mg (14%)
Keywords: Balsamic Pork Chops, Balsamic Reduction
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

When I took the overhead shot of the pork, I just shifted my camera slightly and snapped him in usual position…. 🙂

Dozer Balsamic Pork Chops_3

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73 Comments

  1. Robyn says

    November 27, 2022 at 1:02 am

    5 stars
    Thank you NAGI made with honey instead of brown sugar and it was delicious 😋

    Reply
  2. Kristin says

    April 20, 2022 at 7:52 am

    5 stars
    Just made this for supper tonight. OH MY GOD! soooooo good!!!!!

    10 out of 10

    Reply
  3. Paul James says

    April 11, 2022 at 5:59 am

    5 stars
    Made this with my beekeeper friend’s honey. Wow…
    Do you have other reduction recipes?

    Reply
  4. Abby Strathdee-cook says

    February 8, 2021 at 3:43 am

    Will this go well with the Parmesan green beans?

    Reply
    • Nagi says

      February 8, 2021 at 2:17 pm

      Yes 100%! N x

      Reply
  5. Ashley says

    November 4, 2020 at 11:17 am

    So delicious! Thank you!

    Reply
  6. Dianne says

    September 23, 2020 at 7:05 pm

    5 stars
    Hi Nagi, I cooked this tonight it was absolutely delicious. Thank you so much for all the recipes

    Reply
  7. Kezza McD says

    September 2, 2020 at 6:50 pm

    5 stars
    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! 😘

    Reply
  8. Faye Leong says

    June 30, 2020 at 11:34 am

    4 stars
    The pork chops were perfectly cooked and tasted amazing! The onions were carmelized and added great flavor. Very easy to make.

    Reply
  9. Liane in Canada says

    May 29, 2019 at 11:39 am

    4 stars
    Absolutely delicious! I made sticky chicken thighs from your recipe last night, and these pork chops tonight. Both are winners! Thanks so much.

    Reply
    • Nagi says

      May 29, 2019 at 7:26 pm

      Awesome Liane, I’m so glad you loved them both!

      Reply
  10. Julie Hagemann says

    March 10, 2019 at 7:46 am

    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

    Reply
    • Bianca Eiser says

      April 17, 2020 at 12:27 pm

      Made this today for dinner and they were a hit!!.

      Reply
  11. Nikki says

    December 14, 2018 at 6:07 pm

    5 stars
    Made this last night and it was heavenly. And SO easy. Used red onion instead! Thanks <3

    Reply
    • Nagi says

      December 17, 2018 at 12:46 pm

      Fantastic Nikki, so happy you enjoyed it!

      Reply
  12. Bonnie says

    September 10, 2018 at 7:32 am

    5 stars
    Oops, I forgot, give Dozer a kiss and hug from me.
    Bonnie from Markleeville, CA

    Reply
    • Nagi says

      September 10, 2018 at 7:45 pm

      And it was happily received..

      Reply
  13. Bonnie says

    September 10, 2018 at 7:30 am

    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.

    Reply
    • Nagi says

      September 10, 2018 at 7:45 pm

      So glad you enjoyed it Bonnie! Thank you for letting me know 🙂 N x

      Reply
  14. William McKnight says

    June 19, 2018 at 3:36 pm

    5 stars
    Thank you for this recipe. The sauce was to die for

    Reply
  15. Ann Seaman says

    April 29, 2018 at 8:42 am

    5 stars
    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

    Reply
    • Nagi says

      April 30, 2018 at 9:15 am

      So great to hear Ann!! Thanks for letting me know you enjoyed this – N x

      Reply
  16. Maggie from West of Ireland says

    December 12, 2017 at 11:26 pm

    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

    Reply
    • Nagi says

      December 13, 2017 at 6:31 am

      Hi Maggie! Don’t worry, your email address is private and won’t be shown to anyone except me 🙂 N x

      Reply
      • Maggie from West of Ireland says

        December 15, 2017 at 5:09 am

        5 stars
        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

        Reply
        • Nagi says

          December 17, 2017 at 4:33 pm

          Hi Maggie! It’s in step 4 – cook them! N x

          Reply
          • Maggie says

            December 17, 2017 at 10:58 pm

            5 stars
            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 .

  17. Judy says

    March 27, 2017 at 8:59 pm

    5 stars
    I LUV LUV LUV balsamic reduction on all kinds of stuff including my finger!! Will be making these chops soon, thanks for the idea!!

    Reply
    • Nagi says

      March 28, 2017 at 7:03 am

      Oooh! Hope you love it Judy! 🙂

      Reply
  18. Mike Longnecker says

    March 23, 2017 at 10:09 pm

    5 stars
    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.

    Reply
    • Nagi says

      March 25, 2017 at 8:23 am

      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

      Reply
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