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.
Keyword: Balsamic Pork Chops, Balsamic Reduction
Author: Nagi | RecipeTin Eats
4pork chops, 2.5cm / 1" thick, about 200-250g/7-8oz each (excluding any bone) (Note 1)
1 - 2tbspolive oil
1garlic clove, minced
1onion, finely sliced (~1 cup of onion, brown, yellow or white)
1/3 cup / 60g brown sugar(Note 2)
Salt and pepper
Crumbled goats cheese or feta
Fresh parsley or thyme
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.
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/butt2. 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.