Description
Enjoy the delightful taste of Balsamic Pork Chops with Cauli Mash—perfect for a quick dinner. Juicy pork combined with a rich balsamic glaze makes this dish a favorite for any meal.
Ingredients
Scale
- 4 thick cut pork chops
- 1 teaspoon italian seasoning
- ½ teaspoon each: salt and pepper
- 1 tablespoon each: butter and olive oil
- 2 cloves garlic (finely minced)
- ½ cup balsamic vinegar
- ½ cup chicken stock
- ¼ cup brown sugar
- 1 tablespoon each: cornstarch and cold water
- minced parsley (to serve)
Instructions
- Pat the pork chops dry with paper towels and season both sides with Italian seasoning, salt, and pepper.
- In a large pan, heat butter and olive oil over medium-high heat. Sear the pork chops for about 8-10 minutes until golden brown on both sides. If there's a fat cap, brown it as well. Transfer the seared pork chops to a plate.
- Remove all but 1 tablespoon of fat from the pan, add minced garlic, and cook for 30 seconds. Combine the balsamic vinegar, chicken stock, and brown sugar, bringing the mixture to a boil while scraping any bits from the bottom of the pan.
- Return the pork chops and any accumulated juices to the pan. Lower the heat to medium-low, cover, and continue cooking until the pork reaches 145 degrees Fahrenheit, about 5 minutes.
- Take the pork chops out of the pan. In a small bowl, mix cornstarch with cold water and pour it into the pan. Stir for 30 seconds until the sauce thickens and return the pork chops to the sauce. Garnish with minced parsley before serving.
Notes
Ensure the pork chops are at room temperature before cooking for even results.
Use a meat thermometer to check for doneness at 145 degrees Fahrenheit for perfectly cooked pork.
Let the pork chops rest for a couple of minutes before serving for optimal juiciness.
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg