Lovely Balsamic Glazed Pork Chops
Lovely Balsamic Glazed Pork Chops requires roughly 45 minutes from start to finish. This main course has 323 calories, 26g of protein, and 16g of fat per serving. This recipe serves 2 and costs $2.01 per serving. This recipe from Mother Rimmy has 15 fans. If you have balsamic vinegar, black pepper, sea salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. With a spoonacular score of 51%, this dish is solid. Try Balsamic-Glazed Pork Chops, Balsamic-Glazed Pork Chops, and Balsamic-Glazed Pork Chops and Polenta for similar recipes.
Servings: 2
Ingredients:
1 tablespoon balsamic vinegar
1 tsp black pepper
2 tablespoons brown sugar
1 tablespoon butter
2 cloves garlic
¼ cup low sodium chicken broth
1 tsp olive oil
8 ounces pork chops, trimmed
3 tablespoons sea salt
1 medium shallot, minced
1 tablespoon thyme
4 cups water
Equipment:
frying pan
oven
Cooking instruction summary:
Combine sea salt, sugar, thyme, garlic, pepper, and 4 cups of water in a zip lock bag and shake until sugar and salt is dissolved. Add pork chops and brine for a minimum of 1 hour or maximum of four.Preheat a non-stick skillet over medium heat and add oil. Add pork chops and cook for 8 - 10 minutes until nicely browned on one side, then flip and and cook another 8 - 10 minutes until chops are no longer pink in the center.Transfer chops to a plate in a 200 degree oven.Melt butter in the pan and sautee shallot until soft. Add vinegar and allow to reduce by half. Add stock and 1/4 cup water. Cook until reduced by half. Reduce heat and add remaining butter. Add back pork chops and heat through. Flip and heat through another minute until chops are glazed.
Step by step:
1. Combine sea salt, sugar, thyme, garlic, pepper, and 4 cups of water in a zip lock bag and shake until sugar and salt is dissolved.
2. Add pork chops and brine for a minimum of 1 hour or maximum of four.Preheat a non-stick skillet over medium heat and add oil.
3. Add pork chops and cook for 8 - 10 minutes until nicely browned on one side, then flip and and cook another 8 - 10 minutes until chops are no longer pink in the center.
4. Transfer chops to a plate in a 200 degree oven.Melt butter in the pan and sautee shallot until soft.
5. Add vinegar and allow to reduce by half.
6. Add stock and 1/4 cup water. Cook until reduced by half. Reduce heat and add remaining butter.
7. Add back pork chops and heat through. Flip and heat through another minute until chops are glazed.
Nutrition Information:
covered percent of daily need
