I was hankering to make a balsamic pork chop recipe, so I scoured the web to see what was out there. I found a great looking recipe on Epicurious / Gourmet Magazine, and made a few tweaks to make it my own.
I buy my pork chops at Wegmans — the boneless center-cut club pack runs ~$2.40/lb. Because these chops are fairly thick, I decided baking them in the oven was the way to go. So, turn on the oven and heat to 375C.
Then, season both sides with sea salt and pepper.
Next, chop up a bunch of shallots for the balsamic glaze.
Then add your favorite cooking fat/oil to the pan (I used coconut oil) and heat it over medium-to-high heat. Add your chops and cook for ~3 minutes per side to get them nice and brown.
While the chops are browning, add a little oil (here I used EVOO) to a small sauce pan and saute the shallots. When they are nice and soft, add in 1/2c. balsamic vinegar and let this mixture simmer for 2-3 minutes, until it thickens up and combines well.
Then, pour the sauce over the pork chops in the skillet.
Now transfer the skillet to the oven, cover, and let the chops cook for ~30 minutes. I covered the pan with a cookie sheet, since I don’t have a proper lid.
Baking them in the oven gives the chops time to cook more slowly and to absorb more of the flavor of the sauce. After 30 or so minutes, check for done-ness with a meat thermometer — temperature should reach 160. Then, remove, and serve — be sure to pour all that yummy glaze over the chops for maximum flavor!
I served mine with sauteed mushrooms and a salad — and everyone, even the kiddos — declared it deelish.
Balsamic Glazed Baked Pork Chops
Adapted from Gourmet Magazine
- 4 (3/4-inch-thick) pork chops, ~2lbs
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons F.O.C. (fat of choice, I used coconut oil) — for cooking the pork chops
- 1 tablespoon F.O.C. for sauteing shallots (I used EVOO)
- ~3 oz shallots, peeled and diced (more would be even better, but that’s all I had)
- 1/2 cup balsamic vinegar
Pre-heat oven to 375 degrees.
Pat pork dry and season both sides with sea salt and pepper.
In a large oven-proof skillet (or have a second, oven-proof dish ready to transfer to, if necessary), heat oil/fat over medium heat.
Add the chops and brown them on both sides, ~2-3 minutes per side.
While the chops are cooking, add a little oil to a small sauce pan, over medium-to-low heat, and saute the shallots for a couple of minutes. Once the shallots have softened up and turned golden brown, add the balsamic vinegar and a little more salt and pepper (to taste). Cook sauce until the ingredients combine and start to thicken up, ~2-3 minutes.
Pour the sauce over the pork chops and transfer the skillet to the oven.
Cover skillet and bake the pork chops, in the sauce for ~30 minutes, or until temperature reaches 160 degrees.
Serve with favorite veggies and be sure to pour sauce over the chops for maximum flavor.
This post is linked up with some or all of the following great blog carnival/food link-ups:
- Mingle Monday at Add A Pinch
- Mouthwatering Monday at A Southern Fairy Tale
- Tasty Tuesday at Naptime Creations
- Fat Tuesday at Real Food Forager
- Tempt My Tummy Tuesday At The Well
- Made from Scratch Tuesday at From Mess Hall to Bistro
- Hearth & Soul Hop (Tuesdays) at Premeditated Leftovers or 21st Century Housewife
- Tuesday Confessional at Crafty Confessions
- Real Food Wednesday at Kelly the Kitchen Kop
- Works for Me Wednesday at We Are That Family
- Friday Food at MomTrends
- Food Trip Friday
- Friday Favorites at Simply Sweet Home
- Recipe Swap (Fridays) at Grocery Cart Challenge
- Chow Stalker