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Balsamic Pork Chops

(31 Votes)
15 Min

The fancy-tasting sauce that dresses up our delicious Balsamic Pork Chops starts with lots of kitchen staples. Whether to liven up an ordinary weeknight, or to impress company...this one will deliver raves.

What You'll Need:
  • 4 (3/4-inch-thick) boneless center-cut loin pork chops
  • 2 teaspoons lemon pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup balsamic vinegar
  • 1/3 cup chicken broth
  • 2 tablespoons light brown sugar
What To Do:
  1. Sprinkle chops evenly with lemon pepper. Heat oil in a heavy skillet over medium-high heat until hot; add chops. Cook 3 minutes on each side or until browned. Remove chops from skillet; keep warm.
  2. Combine vinegar, broth, and brown sugar in skillet, stirring to loosen any browned bits from pan. Cook over medium-high heat 4 minutes, or until mixture is reduced to a thin sauce. Spoon over chops.
  • Usually when you brown meat in a skillet, little caramelized bits of the meat will cling to the pan. These little nuggets are full of flavor, so 'deglaze' the skillet like the fancy chefs do. Add a little liquid to the skillet and stir the bits into a tasty sauce, like in this recipe.
  • There's nothing like a side of mashed potatoes to get up every bit of this delicious sauce!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this last night for dinner and we absolutely loved it. Made the recipe exactly as stated, with exception of karenpeda 9756972 suggestion to bake in oven tightly covered for around an hour and I cooked only 2 chops. My husband kept commenting how good it was. I was leary of the amount of Balsamic vinegar but the brown sugar mellowed it out and the sauce was delicious and the chops were fork tender. I may increase the amount of sauce to have plenty next time for pasta or even rice. This is definitely one of my top pork chop recipes now.

I would serve this over pasta. Maybe tossed with some store-bought basil pesto or even diced tomatoes with Italian seasoning and topped with parm then the pork chops

They way to make pork tender is, after you fry it, put it in the oven pan, cover pan tightly with foil. This STEAMS the meat and makes it very very tender... low heat 300 degrees or less for an hour or so, depending on the thickness of the meat.. the thicker the chop, the more steam time .

Made this tonight for dinner.......VERY VERY yummy. I was quite surprised at how much I liked the sauce after smelling it. I put the oven on warm, kept them in the oven while i finished cooking the other chops, then spooned sauce over them and stuck them back in the oven while I set the table and got drinks. Even the kid liked it.....that is a big big plus. considering he does not like to eat meat. :)

This is delicious and the cooking time of 3-4 min. each side is quite enough time. I put them back in the pan with heat off and spooned the sauce over them to get them nice and hot!

I like pork and this recipe sounds good to me...I am not a great cook!

ti am going to switch out boneless chicken brst for chops for some of my family (my collage girl) granddaughter eats NO RED MEAT, even though you can buy very lean, low fat pork products

pork is not a red meat it's the other WHITE MEAT

Pork is the other WHITE MEAT can be leaner then chicken=..=

The instructions sy 3 minutes per side, not 3 minutes total. Boneless porkchops cook quicker than with the bone. Also pork can be eaten pink, but not ground pork. Internal temp should be 145. Let it sit at least 3 minutes before eating. The parasites that use to be a concern for pork have not been a concern for several yers now. Just follow the same guidelines you would for beef.

I think that Pork needs to be cooked longer, pork needs to be done.

Pork is not what it used to be. Serve it hot not over done.

over cooked is not as flavorful, & it is tough

Due to a low sodium household is there anyway to put the nutrition facts on the recipes? I can do the figuring its just nice to have all the nutrition facts listed. Thanks!

go to another recipe web site then

Why are you guessing if the chops are done? If you want to always make sure that your food is done buy a food thermometer. Push it into the thickest part of the meat and read the temperature. That should be one of the first things that any cook buys.

It would be nice to have the nutrition information for all the recipes.

go to another recipe web site then

i think spanish rice would be really good with this dish

how can the chops be done cooking them only 3 min?

Please cook the chops for 3 minutes on EACH SIDE. Thank you and enjoy!

Sounds delicious, but how about including "go-withs" with your receipes? Would be a great help most of the time.

Sounds yummy, but there is no way I would only cook 3/4" chops only 3 minutes per side. I normally would cook 10 minutes per side to ensure doneness; or maybe simmer them in the sauce after browning.

10 minutes per side would turn a 3/4 inch pork chop into shoe leather but if that's what YOU want that is the way to do it.

Most chefs will tell you to cook port until it's 135-140 degrees in the center. I think this is about the temperature that the pink turns white, but even if a little pink, it's still safe to eat. I like chops 2" thick, and they always turn out perfect.

I am busy cooking it now...will let you know.

I was at my local butcher shop and there where signs posted that 145 degrees is now the standard for cooked pork. It may show a little pink but it is considered cooked

In the photo the chops look really pink.

To play it safe, reduce the heat and use the rule of thumb when cooking pork--when the pink is gone the pork is done.

This sounds delicious but I can't believe the chops would be safe to eat after cooking only 6 minutes.

They must be thin chops.


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