Balsamic Glazed Baked Pork Chops

Friday March 9, 2012


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:

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13 Responses to Balsamic Glazed Baked Pork Chops

  1. 1

    These chops look delicious, the balsamic glaze is a real winner!

  2. 2

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  3. 3

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  4. 4
    Cynthia P. says:

    My question is, how do you find the time!! What do your kids do while you’re preparing/chopping/sauteeing/etc?

  5. 5

    […] I was in the mood for pork chops and balsamic so on the hunt I went for a recipe! Found this one and it was delish! I posted pictures and what not on our recipes page! […]

  6. 6

    […] 31. Parmesan-Dijon Crusted Pork Chops Whenever you see a crusted pork chop, it’s going to be akin to the kind of pork chops you might have been used to. The only thing they have to figure out is how to take out the flour and breadcrumbs while giving it that crust. Here they’ve chosen to use mustard and grated parmesan cheese to produce a nice crust on the outside of the chops. This also produces a ton of flavor, something you don’t really get from flour or breadcrumbs. Spiciness from the dijon meets the robust cheesiness of the parmesan. Parmesan cheese usually gets the nod on Paleo because it’s a cheese that contains less lactose than others. […]

  7. 7

    […] 18. Balsamic Glazed Baked Pork Chops […]

  8. 8

    This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link:

  9. 9
    Erin says:

    Delicious! I love balsamic with ANYthing, but pork chops? Brilliant. 🙂

  10. 10

    […] Balsamic Glazed Baked Pork Chops | The Meanest Momma – 31. Parmesan-Dijon Crusted Pork Chops Whenever you see a crusted pork chop, it’s going to be akin to the kind of pork chops you might have been used to…. […]

  11. 11
    Elizabeth says:

    My husband LOVED these pork chops, thank you!!


  12. 12

    […] 35. Balsamic Glazed Baked Pork Chops […]

  13. 13
    Richard Kohout says:

    Recipe sounds great, but 160F is too high to cook modern pork, probably would be too dry. 145F is proper temp to cook pork to, then let rest 10 min., temp will rise another 5 degrees.

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