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Black Pepper & Balsamic Pork Chops
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- #38864
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
4 pork chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1 cup onions, chopped
1/4 cup chicken broth
1/2 cup balsamic vinegar
1 teaspoon thyme
directions
Sprinkle the chops with salt and pepper. Heat the oil in a large nonstick skillet over medium heat, add the chops and cook 4-5 minutes on each side, or until golden brown. Transfer to a plate.
Add the garlic and onion to the skillet and cook, stirring, 1 minute, add the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for 2 minutes, or until the liquid has thickened to the consistency of syrup. Return the chops to the skillet and turn them over once to completely coat them in the glaze.
To serve, drizzle any glaze remaining in the pan over the pork.
added by
01kim
nutrition data
289 calories, 18 grams fat, 7 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 17, 2011
Applause, Applause, Applause! We loved it...and the suggestion about adding the brown sugar to tame the vinegar is right on target. Thanks
September 11, 2005
This is a great recipe, but the title is a little misleading. It should be called Onion and Balsamic Pork Chops, or even Garlic and Balsamic Pork Chops. The black pepper is actually minimal. The vinegar reduction is strong, so if it is too strong for your tastes, add a teaspoon or two of brown sugar to mellow it out. Don't add too much - it shouldn't be sweet. You may need to adjust the cooking time depending on the thickness of the pork chops. Boneless chops will work just fine in this recipe too.