BONELESS PORK CHOPS WITH BALSAMIC-FIG SAUCE
Ordinary pork chops turned extraordinary with a quick and easy balsamic vinegar sauce. This sauce is a secret weapon when it comes to jazzing up a midweek meal.
Provided by Cathy
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Preheat a nonstick skillet over medium-high heat. Season both sides of your pork chops with salt and pepper.
- Add olive oil and fry pork chops in batches, 2 minutes per side and remove from pan; keep warm. Add shallot to the pan and cook until softened, 3 minutes. Add beef broth, balsamic vinegar and figs. Bring to a boil and simmer until reduced by half, about 7 minutes. In a separate small bowl, make a slurry with cornstarch and 1 tablespoon of water, until cornstarch is completely dissolved. Slowly add the cornstarch slurry to the broth mixture and whisk for 1 minute.
- Add chops back to the pan and cover. Simmer 2-3 minutes or until meat is cooked through. Remove the chops from the pan and pour sauce all over. Serve immediately.
Nutrition Facts : Calories 291 kcal, Carbohydrate 11 g, Protein 34.3 g, Fat 13.3 g, SaturatedFat 6.6 g, Cholesterol 67.5 mg, Sodium 150.5 mg, Fiber 2 g, Sugar 7.8 g, UnsaturatedFat 5.8 g, ServingSize 1 serving
PORK CHOPS WITH HONEY-BALSAMIC GLAZE
My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.
Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.
BALSAMIC PORK CHOPS
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
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
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