One question I always get from my clients is how to cook pork chops or pork tenderloins so they aren't dry or how to reheat them so they are juicy again. These Balsamic Pork Chops or the cure for this! I cook them in a cast-iron pan with plenty of liquid so they never dry out and they are so full of flavor.
Outside of cooking the pork chops in a delicious liquid, there are a couple of key tips I use in the recipe to ensure your pork chops come out perfectly. My first tip is to get a meat thermometer! There is no "one time fits all" when cooking thicker cuts of meat. The time is totally dependent on the size of the cut, but the correct cooking temp for pork is always 145 degrees. Next, don't cut into your pork right away! Be sure to let the pork chop rest for about 10 minutes before cutting into it.
The last and final piece of advice I have is- buy QUALITY meat. It really does make a difference. You don't have to spend a ton of money on it, even! I get mine from Greensbury Market, which is delivered directly to my door. If you are more comfortable buying it from your local store, go talk to your butcher about cuts they recommend. As always you can use the code ALTITUDE for 10% off your Greensbury Market order!
These Balsamic Pork Chops are full of herbs, tang, and delicious flavor. Cooking pork doesn't have to be intimidating!
Tips for Balsamic Pork Chops:
- Although I used dry herbs in this recipe, fresh herbs from your garden would be delicious! Double the amount that is called for.
- This would make a great marinade, also, if you want to grill your pork chops.
- I serve this with some veggies- my Air Fried Asparagus is my favorite right now. Along with some sort of starch- baked potato or fries.
Balsamic Pork Chops
Ingredients
- 2 pork chops
- 1 small white onion diced
- 1 tablespoon garlic- minced
- 2 tablespoon Olive oil
- ½ cup balsamic vinegar
- 1 teaspoon Rosemary
- ¼ teaspoon red pepper flakes
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat the pan or cast iron pan to medium heat and add your olive oil. While the pan is heating, pat dry the pork chops.
- Season the pork chops with salt and pepper on both sides and add to the pan. Brown on both sides for 4 minutes on each side.
- While the pork chops are browning, thinly dice your white onion.
- Once you have browned both sides, remove the pork chops from the pan and let rest. Add the onions and garlic to the pan and saute for about 3 minutes. Then add balsamic, rosemary, thyme, red pepper flakes, and salt and pepper to taste.
- Saute this sauce for about 5 minutes or until it is at a rolling bubble. Add the pork chops back into the sauce and cover. Cook for about 8 minutes on one side, then flip to the other side and cook for another 8 minutes. Be sure to spoon the sauce and onions over the top of the pork chop as it is cooking.
- When your pork chop hits 140 degrees on your meat thermometer, remove them from the pan and let them rest for about 10 minutes. The temperature of the pork chops should reach 145 degrees!
- Serve your pork chops, spoon plenty of sauce on top, and enjoy!
Leave a Reply