Best White Balsamic Pork Chops With Roasted Potatoes And Peas Recipes

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

WHITE BALSAMIC PORK CHOPS WITH ROASTED POTATOES AND PEAS

WHITE BALSAMIC PORK CHOPS WITH ROASTED POTATOES AND PEAS image

Categories Pork Potato Side Bake Braise Marinate Kid-Friendly Dinner Fall Winter

Yield 4 4

Number Of Ingredients 16

Ingredients

FOR THE PORK:
¼ cup plus 1 tablespoon oil
¼ white balsamic vinegar
1 tablespoon white balsamic reduction
3 medium cloves garlic, finely chopped to mince
1 ½ teaspoon minced fresh rosemary
4 ½ inch thick boneless pork chops
Salt and pepper
3 tablespoons unsalted butter
FOR THE PEAS AND POTATOES:
4 slices thick cut bacon, cut crosswise into ¼ inch strips
1 pound potatoes, peeled and cut into large dices
1 ¾ cup thawed pearl onions
1 cup thawed frozen peas
½ fresh minced thyme
Salt and pepper

Steps:

Position the rack in the center of the oven and heat the oven to 375º. Place over medium high heat, a large 12" ovenproof skillet. Add 1 tablespoon water to the skillet and the bacon. When the water is evaporated, stir constantly until the bacon is crisp. With a slotted spoon remove the bacon and place on paper towel to drain. Reserve the fat in the skillet. Heat the reserved fat in the skillet over medium heat. Add the potatoes in a single layer and cook for 1 minute. Stir the potatoes once and then add the onions and the bacon. Cook for another minute. Stir to coat the onions and season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender, about 25 minutes. Stir in the peas and thyme and stir together. Cook for another 5 to 8 minutes. Meanwhile marinate the pork chops by whisking together the ¼ cup balsamic vinegar, white balsamic reduction, garlic, rosemary and ¼ cup oil. Place the pork chops in a glass or ceramic dish wide enough to fit all the pork chops side by side. Pour over the vinegar mixture. Coat the chops well and leave to marinate at room temperature for 20 minutes. Remove the chops from the marinate and reserve the marinate. Pat dry the pork chops and season with salt and pepper on each side. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chops on a single layer and cook. Turn once until browned on both sides. About 6 minutes. Transfer the pork to a plate and cover to keep warm. Discard any oil remaining in the skillet. Add the marinate to the skillet and bring to t a boil. Boil for 1 minute. Add any juices from the pork. Whisk in the butter season with salt and pepper and pour the sauce over the pork chops. Serve alongside the potatoes and peas.