APPLE-BALSAMIC PORK CHOPS
When I want to get dinner on the table, I look for recipes that meet my EFF standards-easy, fast and frugal. These sweet and delicious Apple-Balsamic Pork Chops score on all three counts. -Jami Wells, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm., Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to 1/3 cup., Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted.
Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BALSAMIC-GLAZED PORK CHOPS
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
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.
GARLIC PORK CHOPS WITH BALSAMIC VINEGAR
The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks.
Provided by Hey Jude
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
- Drain; let cool slightly, then peel and set aside.
- Sprinkle chops generously with pepper.
- Heat oil in a wide frying pan over medium-high heat.
- Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
- Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
- While noodles are cooking, mix vermouth and mustard; pour over browned chops.
- Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
- Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
- Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
- Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
- Season sauce to taste with salt, then spoon over chops.
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
PORK CHOPS WITH BALSAMIC VINEGAR
Make and share this Pork Chops With Balsamic Vinegar recipe from Food.com.
Provided by JennW
Categories Pork
Time 28m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Coat chops with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan and keep warm.
- Add broth and vinegar to skillet; cook, stirring, until syrupy (about 1 to 2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.
Nutrition Facts : Calories 12.2, Fat 1.2, SaturatedFat 0.2, Sodium 45.8, Carbohydrate 0.1, Protein 0.3
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