I found this recipe in a magazine years ago and it’s a family favorite and the base for several variations. My kids love this….and I’ve recently had to start doubling it in order for all of us to have our fill. The original recipe calls for a bread crumb and flour mix before browning the pork chops and for a serving of wild rice on the side, but since our dinners are most often grain-free I’ve dropped those ingredients….and not one person in my family has complained.
6-3/4 inch thick boneless pork chops
2 cloves of garlic, finely chopped
1-14 1/2oz can/box chicken broth
1/3 cup balsamic vinegar
4 tbs butter, olive oil or coconut oil
Sprinkle salt and pepper on both sides of chops while olive oil heats in large skillet over medium-high heat. Add the garlic and saute for 1 minute. Add pork chops and cook until golden, about 3-4 minutes each side. Remove chops from pan and set aside. Add broth and vinegar to pan and simmer 6-10 minutes, until reduced by about half. Return chops to the pan and cook another 10 minutes or until cooked through. Let stand 5 minutes before serving.
I serve this with roasted cauliflower or brussels sprouts, which surprisingly, my kids will eat with little complaint…..yay! Sometimes I omit the balsamic vinegar and add a bit more chicken stock, or replace the vinegar with some white wine. I also have made it with chicken breasts instead of the pork chops. Just be sure the flatten them a bit before cooking: place in a plastic bag or between two layers of plastic wrap and pound with a mallet or small pan. This helps them cook more evenly and not dry out too quickly.
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