Balsamic Glazed Pork Chops With Arugula Basil Pilaf Recipes

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BALSAMIC GLAZED PORK CHOPS -WITH ARUGULA BASIL PILAF



Balsamic Glazed Pork Chops -With Arugula Basil Pilaf image

Make and share this Balsamic Glazed Pork Chops -With Arugula Basil Pilaf recipe from Food.com.

Provided by ChefRed

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons cold unsalted butter
1 (6 ounce) box rice pilaf mix, such as Near East brand
3 tablespoons extra virgin olive oil
4 center-cut pork loin chops (1-inch-thick)
salt & freshly ground black pepper
1 small onion, chopped
1 tablespoon fresh thyme leave, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock or 1 cup broth
2 cups trimmed and chopped arugula
15 -20 fresh basil leaves, shredded

Steps:

  • In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3⁄4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
  • While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
  • Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
  • While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.
  • Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.
  • The chicken with tomato, basil, and smoked mozzarella can be served cold as well, making this dish perfect for lunch or dinner buffet entertaining.

Nutrition Facts : Calories 823.4, Fat 36.4, SaturatedFat 12.1, Cholesterol 337.7, Sodium 358.3, Carbohydrate 16.4, Fiber 0.6, Sugar 12.9, Protein 102.1

SIMPLY DELICIOUS BALSAMIC-GLAZED PORK CHOPS



Simply Delicious Balsamic-Glazed Pork Chops image

I found this recipe in one of my old cookbooks at home here. It's all Andrea's fault I am on a Balsamic kick !!!

Provided by Shirl J 831

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

8 boneless pork chops, 1/2-inch thick, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 tablespoons fine chopped shallots or 3 tablespoons onions
1/3 cup balsamic vinegar
1/4 cup brown sugar (packed)

Steps:

  • Pat pork chops dry with paper towels. Sprinkle with salt and pepper. In nonstick 12 inch skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 1 minutes. Stir in vinegar and sugar and cook 1 minute. Pour sauce over chops.

Nutrition Facts : Calories 680, Fat 29.1, SaturatedFat 9.5, Cholesterol 247.9, Sodium 478, Carbohydrate 18.4, Sugar 16.5, Protein 80.1

BALSAMIC GLAZED PORK CHOPS



balsamic glazed pork chops image

Make and share this balsamic glazed pork chops recipe from Food.com.

Provided by chia2160

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 center-cut pork chops
cooking spray
salt and pepper
1/4 cup balsamic vinegar
2 tablespoons honey

Steps:

  • spray a pan with cooking spray.
  • salt& pepper the chops on both sides, and saute, about 5 minutes per side, remove from pan add balsamic vinegar to deglaze the pan, add honey and stir to thicken.
  • add chops back to pan to coat with sauce.

Nutrition Facts : Calories 498.5, Fat 25.3, SaturatedFat 9.2, Cholesterol 151.5, Sodium 140.6, Carbohydrate 11.4, Sugar 11, Protein 52.9

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
1 large red onion, halved and thinly sliced
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

This is from Rachael Ray's 365: No Repeats. Yum! Be sure to reduce the sauce long enough or it won't be thick enough. I used dry herbs and it worked just fine. The glaze would also be good on a spinach salad or baked potato. It sounds like a complicated recipe, but I promise, it's easy! Serve with rice pilaf

Provided by dicentra

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
3 tablespoons olive oil
4 pork loin chops
salt and pepper
1 small onion, chopped
1 tablespoon fresh thyme, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock

Steps:

  • Heat a large skillet over medium-high. Add 2 tablespoons of olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook 5 minutes on each side.
  • Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. Sauté for 4-5 minutes.
  • Add the balsamic vinegar, honey and chicken stock. Cook until the liquids have reduced by ½. Turn off the heat and add the butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze. Serve hot.

Nutrition Facts : Calories 724.8, Fat 48.1, SaturatedFat 14.8, Cholesterol 187.9, Sodium 304, Carbohydrate 16, Fiber 0.5, Sugar 12.7, Protein 54

BALSAMIC - GLAZED PORK CHOPS



Balsamic - Glazed Pork Chops image

Make and share this Balsamic - Glazed Pork Chops recipe from Food.com.

Provided by Shirl J 831

Categories     Meat

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup balsamic vinegar
3 tablespoons fesh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons oil
4 ounces loin veal chops
1/4 teaspoon fresh ground pepper

Steps:

  • Glaze:.
  • In small bowl, combine the vinegar, lemon juice, worcestershire sauce, honey and mustard.
  • In skillet, heat the oil. Season the chops with salt and pepper, then cook over high till brown, about 2 minutes on each side. Reduce heat; brush with glaze and cook 3-5 minutes more each side.

Nutrition Facts : Calories 84.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 22.6, Sodium 94.2, Carbohydrate 5, Fiber 0.2, Sugar 3.6, Protein 5.6

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