Best Balsamic Rosemary Pork Cutlets Recipes

PORK CHOPS WITH HONEY-BALSAMIC GLAZE

Pork Chops with Honey-Balsamic Glaze image

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

Ingredients

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed

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

Balsamic Pork Chops image

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

Ingredients

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

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

BALSAMIC ROSEMARY PORK CUTLETS

Balsamic Rosemary Pork Cutlets image

This is a very yummy dish that is quick and easy. I served it with an arugula sald with strawberries, and crushed red potatoes with buttermilk.

Provided by Mizoblivious

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
1 tablespoon fresh rosemary leaf, chopped
1/2 cup canned chicken broth
1 lb pork tenderloin, cut crosswise into 1/2-inch-thick slices
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey

Steps:

Heat oil in large nonstick skillet over medium high heat.
Sprinkle pork with rosemary, salt, and pepper.
Add to pan and cook 3 minutes on each side, or until done.
Remove pork from pan and keep warm.
Combine broth, vinegar and honey, stirring with a whisk.
Add to pan, scraping to loosen browned bits.
Bring to boil.
Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
Return pork to pan and cook until thoroughly heated.