Balsamic Pork Chops

 

Pork Chops with Balsamic Apples Recipe: Chef Julie Yoon

Video taken from the channel: Chef Julie Yoon


 

Rachael’s Pork Chops with Sage, Cider and Balsamic Vinegar

Video taken from the channel: Rachael Ray Show


 

Maple Balsamic Glazed Pork Chop

Video taken from the channel: Chynna Levy


 

Easy Pork Chop Recipe Pork Chops In Balsamic Vinegar Glaze

Video taken from the channel: Loving Life Fam


 

Easy Pork Chops with a Maple Balsamic Glaze | Traeger Grills

Video taken from the channel: Traeger Grills


 

You Won’t Be Able to Stop Making These Sweet, Sticky Balsamic-Glazed Pork Chops | Epicurious

Video taken from the channel: Epicurious


 

Balsamic Glazed Pork Chops with Cauliflower Puree recipe

Video taken from the channel: stevescooking


Ingredients. 1 1/2 teaspoons McCormick® Minced Garlic. 1 teaspoon McCormick® Basil Leaves. 1/2 teaspoon McCormick® Coarse Ground Black Pepper. 1/2 teaspoon salt.

4 bone-in pork chops, 1/2-inch thick. 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, i t also creates volume so you can piled the sauce over. Directions Sprinkle pork chops with 1/2 teaspoon salt and pepper.

In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm. Mix olive oil, balsamic vinegar, garlic, rosemary, salt and pepper together in a bowl.

Dip pork chops in marinade, coating both sides. Place pork chops in a plastic zip top bag or shallow bowl. Pour remaining marinade over pork chops. How to Make Balsamic Vinegar Pork Chops Prepare long-grain wild rice according to the package directions.

While that simmers, start the pork chops. In a shallow dish, add minced fresh rosemary to flour, salt, and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with.

Heat sesame oil in a large skillet over high heat. Add pork chops to the hot skillet and cook for 2 to 3 minutes per side. Reduce heat to medium and season chops with more salt, pepper, and chili powder.

Pork Chops with Balsamic Vinegar Pork. boneless pork loin chops, lemon pepper, vegetable oil, balsamic vinegar and 2 more. Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side.

Place the pork chops in a large ziplock bag. In a small bowl, whisk together the balsamic vinegar, olive oil, dijon mustard, garlic, salt, pepper, red pepper flakes, and rosemary.

List of related literature:

For a flavorful pan sauce, we made a sweet-tart reduction of ruby port, tart balsamic vinegar, tangy dried cherries, and savory thyme that perfectly complemented the pork.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

TRIPLE-PLAY GLAZE A sweet and sticky glaze of cider, brown sugar, soy sauce, vinegar, and mustard went into the pan to finish cooking the chops.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Reduce the heat to medium-low, add butter, lemon juice and 2 to 3 pieces of reserved thyme, then baste chops constantly for about 2 minutes.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until chops register 145 degrees, 5 to 8 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Sprinkle the chops with half the salt and half the pepper, add to the pan, and sauté over high heat for about 3½ minutes.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

In a shallow baking pan, roast 4 large YELLOW ONIONS, quartered, in 1/2 cup BALSAMIC VINEGAR and 2 TBS OLIVE OIL until brown and fragrant, about 40 minutes.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Balsamic-Rosemary Sauce In 1-quart saucepan, combine 2/3 cup balsamic vinegar, 2 tablespoons brown sugar, 1 teaspoon salt, and 12 teaspoon pepper and heat to boiling over medium heat.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

For the glaze, a quick combination of maple syrup, cider vinegar, Dijon mustard, and thyme provided just the right balance of flavors, and briefly reducing it in the skillet gave it the perfect consistency for coating our chops.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

This recipe is all about the dynamic combination of meat and acid—lemon juice, in this case, which, along with garlic and anchovy, flavors the salad of wilted bitter greens that are mounded on top of the chops.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Reduce heat to low, cover, and simmer until chops register 145 degrees, 8 to 12 minutes.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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20 comments

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  • I did this pork the same exact way but instead of brown sugar, I put 1/4 of real maple syrup. It was delicious. You should give that a try. Next time I’ll do brown sugar if I have it handy.
    Thank u:-)

  • I literally just made this as I had pork chops and wanted to try a new recipe. I used corn syrup instead of maple syrup and it’s delicious. Thanks for this great recipe

  • i just made this for my girlfriend and i, she loves it and i love it! amazing! thanks so much. we also added three times as much cayenne, we like it spicy!:)

  • I made this for dinner last night, another tasty meal! Pork is easy to dry out, but this came out tender and juicy. And the cauliflower puree added a creamy element that paired perfectly with the tangy balsamic sauce. Thanks again Steve!

  • Made this last night. So good! Small complaint. You forgot to add brown sugar to the ingredient list but had it in your video It was awesome and I think your awesome. I’m going to make more of your dishes. Cheers!!

  • In what universe does thick pork chops get to 150 degrees in 10 minutes at 450? Maybe if they were thrown into a lava flow they’d get there in this timeframe. I call BS.

  • By far my favorite food videos on youtube. Wonderful food, straight to the point, and the lovely ladies that I cook for seem to love them too. I always give you the credit though when they ask where I learned some of the recipes sir haha. Cheers Steve!

  • Wow, I have been watching your videos for a few months and have never been dissapointed, your food looks great and you present it so nicely. Love your videos keep them coming!

  • Hi Shaywill34 we appreciate the encouragement. I definitely want to get back to filming new videos soon. We’ve just been busy with other things, but thank you for watching!

  • I my goodness, That has to be the most appetizing plate I have seen in a while. It looks like an amazingly flavorful light dish that would make anybody very happy. Well Done!

  • Made this tonight Steve and went down very well. Beautiful sauce too. Cauliflower puree was a bit lumpy, but my hand blender isn’t that great and i ended up wearing most of it.

    I did give myself more peas & it looked less dainty!

  • DUDE, what is up with your guys’s cross contamination practices?? Seriously, who reviews these videos? Half the guys sound like they just smoked a bowl with me, but this video the guy commits not one but two and almost three nasty cross contamination issues and I don;t need to narrate them out for you, just watch it again. I don’t like that man, and they better not delete this comment because this was an honest objective opinion of this Traeger video. Thank you.

  • Outstanding! Thank u so very much. As a single dad raising three boys, Im always grateful for easy taste-filled recipes. I love to cook and this recipe just made it to our top 10 list 😉

  • I came by your recipe quite by accident and boy what a find. Not was the recipe great but you are a joy to watch! I think I’ll subscribe today. Keep Cooking!

  • excellent recipe victoria. both my wife and I really enjoyed it. thank you for posting this video. you made it seem so easy that I tried to do it and it came out primo. thanks again

  • Hey Victoria,tried this tonight, nice flavour, thanks. ill slow cook it next time and maybe thicken the sauce. but it was wonderful Miss. can I send you a recipe

  • ‘Religion of Paul’?? What does that even mean?
    Jesus’s words:Matthew 15:11 NIV
    New International Version
    What goes into a man’s mouth does not make him ‘unclean,’ but what comes out of his mouth, is what makes him ‘unclean.”

  • You can use honey. I suppose you can use oyster sauce but it’s going to be absolutely different taste. Thank you for using my recipes!

  • Hi Victoria. That is a lovely presentation! wanna try it later and I hope I can be able to get the same taste as yours..By the way, if I don’t have that syrup, can I use the oyster sauce as a replacement?thanks again..

  • well, I taste the pork chop and I say “damn, pig, you are delicious. Thank Darwin im an atheist because this Chef Victoria has made my life a million times better with this awesome pork chop recipe. YUMS IN MY TUMS.