ArabianCuisineFrenchIndianItalianPakistaniQuick & Easy

Balsamic Pork Chops

20 mins Cook
Scroll to recipe
Copy of NomNom Recipes 1 88

Elevate your midweek dining experience with a delightful dish: Balsamic Pork Chops! These chops are expertly seared to achieve a beautifully thick, golden crust and are accompanied by a balsamic glaze that strikes the perfect balance between tangy and sweet – not overly sweet.

Pork Chops Balsamic Pork Chops

This balsamic reduction featured in the recipe is a valuable addition to your culinary repertoire, serving as a clandestine ally for creating exceptionally scrumptious, lightning-fast meals (it pairs wonderfully with chicken too!). Employ it as a drizzling sauce to infuse a touch of elegance to your dishes – mimicking the finesse of upscale restaurants!

Balsamic Pork Chops

This could be a flavor combination you haven’t ventured into before, but if you have an appreciation for succulent seared pork chops and the enticingly sweet yet tangy allure of balsamic reduction, I believe you’ll be pleasantly surprised by how harmoniously they come together!

While it may seem unexpected, this flavor pairing proves to be a delightful surprise, offering a unique twist compared to the usual pork chop fare.

Balsamic Reduction, in culinary circles, is regarded as one of those hidden gems that restaurants employ to elevate their dishes. A mere drizzle of this liquid gold has the remarkable ability to transform the ordinary into something extraordinary, whether it’s adorning a simple bruschetta or salad or gracing a dinner plate with its enchanting touch.

Balsamic Reduction is EASY to make!

Also recognized as Balsamic Glaze, Balsamic Syrup – and quite possibly a handful of other monikers that elude me!

This delectable concoction is crafted with just balsamic vinegar and brown sugar, undergoing reduction until it reaches a luscious syrupy consistency. The flavor profile is notably potent, marrying tanginess with sweetness, which means you need only a modest quantity when employing it as a sauce, as demonstrated in this recipe.

While certain recipes may advocate for the utilization of the finest, most expensive balsamic vinegar within your means, I contend that opting for a reasonably priced balsamic vinegar is perfectly suitable. The flavor is so robust that, in my experience, it’s challenging to discern whether it was crafted with an economical or high-end selection.

Therefore, I reserve my pricier balsamic vinegar for uncooked applications.

What to use Balsamic Reduction for

In essence, anything adorned with Balsamic Reduction enjoys an instant flavor upgrade. This versatile elixir can be employed to enhance salads, elegantly drizzled over crostini and pizza, or as a delectable dipping sauce for bread.

Its affinity for mushrooms is undeniable, it lends an air of sophistication to humble beetroot, and when served warm, it transforms into an exquisite sauce for meats and grilled vegetables—cue the star of the show, PORK CHOPS!

Typically, Balsamic Reduction consists of a simple marriage between balsamic vinegar and sugar. However, for this particular recipe, I’ve introduced the element of onions. This not only imparts an additional layer of flavor to the sauce but also contributes to its volume, allowing you to generously drape the sauce over the pork chops. Plus, there’s something immensely satisfying about the jam-like consistency the onions develop in the process.

What to serve with these pork chops

I accompanied the Balsamic Pork Chops with Crispy Smashed Potatoes. Here are some additional side dish suggestions:

  1. Mashed Potatoes or Cauliflower Mash (for a low-carb alternative)
  2. Quick Cheesy Garlic Bread
  3. Crispy Smashed Potatoes or this Easy Cheesy Potato Bake
  4. Garden salad with either French Dressing or Italian Dressing, featuring fresh, leafy greens.
  5. A refreshing and crunchy Corn, Tomato, and Avocado Salad.

While I’m presenting Balsamic Pork Chops today, it’s worth noting that the sauce in this recipe boasts remarkable versatility and can enhance the flavor of any meat or even grilled vegetables. However, I’d exercise caution when using it with seafood, as its bold flavor may overpower delicate seafood dishes unless applied sparingly.

So, regardless of the meat you have in your refrigerator, as long as you have balsamic vinegar and sugar, you can whip up this delectable dish tonight! I’d be thrilled to hear your thoughts if you decide to give it a try.

Balsamic Pork Chops

Balsamic Pork Chops

Elevate your midweek dining experience with a delightful dish: Balsamic Pork Chops! These chops are expertly seared to achieve a beautifully thick, golden crust and are accompanied by a balsamic glaze that strikes the perfect balance between tangy and sweet – not overly sweet.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 4 pork chops , 2.5cm / 1" thick, about 200-250g/7-8oz each (excluding any bone) (Note 1)

  • 1 - 2 tbsp olive oil

  • 1 garlic clove , minced

  • 1 onion , finely sliced (~1 cup of onion, brown, yellow or white)

  • 1 cup balsamic vinegar

  • 1/3 cup / 60g brown sugar (Note 2)

  • Salt and pepper


  • Crumbled goats cheese or feta

  • Fresh parsley or thyme


Sprinkle a generous pinch of salt and pepper on both sides of the pork.
In a spacious skillet, heat 1 tablespoon of oil over medium-high heat. Sear the first side of the pork for approximately 4 minutes until it acquires a delightful dark golden crust, then flip it over and cook the other side for about 3 minutes. (Refer to Note 3 for details.)
Transfer the seared pork to a plate and loosely cover it with foil to keep it warm.
Now, add another tablespoon of oil to the same skillet, which should still be set at medium-high heat. Introduce the garlic and onion, and sauté them until they turn translucent, which should take around 3 minutes.
Incorporate the balsamic vinegar and brown sugar into the skillet, stirring until the sugar fully dissolves. Once it reaches a simmer, adjust the heat to maintain a gentle, not vigorous, simmer.
Allow it to simmer for approximately 5 to 8 minutes, reducing by nearly half until it forms a thin syrup. Then reintroduce the pork into the skillet, making sure to include all the juices collected on the plate. Continue to simmer, periodically turning the pork to warm it through, for an additional 2 minutes or until the sauce thickens to your preferred syrupy consistency and the pork is fully reheated. (See Note 4 for additional guidance.)
Serve the dish, optionally garnishing with crumbled goat's cheese for an extra layer of flavor, if desired.


I opted for pork scotch fillets, but any steak-like cut of pork suited for quick cooking will work perfectly in this recipe! Pork tenderloin is also an excellent choice—either slice it into medallions or sear it whole, then finish it off in the oven while preparing the sauce. However, cuts that require slow cooking to achieve tenderness, such as ribs or shoulder/butt, are not suitable for this dish. Honey can also be used, although it may not thicken as much. You might need to further reduce it to achieve the same consistency depicted in the photos. Rest assured, the flavor is delightful! With the specified cooking time, the pork will have a slight pinkish hue inside, which is acceptable because it will continue to cook a bit more in the sauce while resting for an extended period. While you don't need to constantly monitor the stove, it's wise to keep an eye on it and not wander too far. If the sauce reduces excessively, turning into a thick, sticky glaze, it can be rescued by whisking in some water. The cooking time for the syrup may vary based on your stove's intensity, the skillet's heat retention, and the skillet's size. I served the Balsamic Pork Chops alongside these Crispy Smashed Potatoes from the Sprinkles and Sprouts food blog. Here's a condensed recipe: Boil baby potatoes until they become tender, then drain and let them steam dry in a colander. Gently crush them with a fork or a potato masher, keeping most of them in one piece. Drizzle with olive oil and/or melted butter, season with salt, pepper, and dried thyme, and then bake at 200°C for approximately 25 minutes or until they turn golden and crispy. The provided nutritional information pertains exclusively to the pork chops and assumes that all the sauce is consumed. Balsamic Pork Chops Nutrition
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

ArabianBreadsBreakfastsChineseCuisineFrenchIndianItalianKoreanMainsPakistaniQuick & Easy

Soft No Knead Dinner Rolls

20 mins Cook