Description
These Balsamic Pork Chops are a quick and flavorful meal featuring tender pork chops seared to perfection and coated in a luscious balsamic reduction with caramelized onions and garlic. Finished with a sprinkle of crumbled goat cheese or feta and fresh herbs, this dish balances tangy, sweet, and savory notes for a satisfying dinner any night of the week.
Ingredients
Scale
Pork Chops
- 4 pork chops, 2.5cm / 1″ thick, about 200-250g/7-8oz each (excluding bone)
- Salt and pepper, to taste
- 1-2 tbsp olive oil
Sauce and Garnish
- 1 garlic clove, minced
- 1 onion, finely sliced (~1 cup, brown, yellow or white)
- 1 cup balsamic vinegar
- 1/3 cup (60g) brown sugar
- Crumbled goat cheese or feta, for garnish
- Fresh parsley or thyme, for garnish
Instructions
- Season the pork chops: Sprinkle both sides of each pork chop generously with salt and pepper to enhance the flavor.
- Sear the pork chops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the pork chops in the skillet and cook for 4 minutes on the first side, until a dark golden crust forms. Flip and cook the other side for 3 minutes more.
- Rest the chops: Transfer the pork chops to a plate and cover loosely with foil to keep warm and allow juices to redistribute.
- Sauté garlic and onion: Add another tablespoon of olive oil to the same skillet over medium-high heat. Add the minced garlic and sliced onion, cooking for about 3 minutes until translucent and fragrant.
- Add balsamic vinegar and brown sugar: Pour in the balsamic vinegar and add the brown sugar. Stir continuously until the sugar dissolves. Bring mixture to a simmer, then reduce heat so it bubbles gently but not rapidly.
- Reduce sauce: Let the sauce simmer for 5 to 8 minutes until it thickens and reduces by nearly half, forming a thin syrup.
- Reheat pork chops in sauce: Return the pork chops to the skillet along with any juices on the plate. Simmer for 2 minutes, turning the chops to coat them well in the syrupy sauce and warm them through.
- Serve: Plate the pork chops and spoon over the balsamic glaze. Garnish with crumbled goat cheese or feta and sprinkle with fresh parsley or thyme before serving.
Notes
- Note 1: Pork chops should be about 1 inch thick for best results and even cooking.
- Note 2: Brown sugar balances the acidity of balsamic vinegar for a sweet-savory flavor.
- Note 3: Searing creates a flavorful crust and seals in juices.
- Note 4: Adjust sauce thickness by simmering longer for a syrupy glaze or less for a more liquid consistency.