Balsamic Black Pepper Pork Chops
Cracked black pepper is sold with other bottled herbs and spices in the grocery store. It is a larger grind of pepper than you generally get at home, and gives a nice texture to the “crust” of the chops.
Marge Perry's A Sweet and Savory Life
Balsamic Black Pepper Pork Chops
4 4-ounce boneless center cut pork chops
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup lower sodium chicken broth
1/4 cup balsamic vinegar
- Sprinkle pork chops with pepper, salt and thyme.
- Heat the oil in a large nonstick skillet over medium high. Add the chops and cook 3-4 minutes per side, or until browned and cooked to desired degree of doneness. (At 145 degrees the chops will be pink in the center, juicy and tender). Remove from pan.
- Add the onion to the pan, stir and add the vinegar and broth. Cook 2-3 minutes, or until sauce is thick. Add the chops back to the pan, turning once to cover them in the sauce.
- Serve with any sauce remaining in the pan drizzled over the pork.
Makes 4 servings
232 calories, 25 g protein, 4 g carbohydrates, 0 fiber, 12 g fat, 3 g sat fat, 402 mg sodium
{ 6 comments… read them below or add one }
Clicking “Print this recipe” does not work. There is no content when it prints out.
Leslie– Thank you so much for pointing this out! I believe I have fixed it now…but if you don’t mind letting me know, I’d love to hear from you to be sure. Again, thanks very much for letting me know!
The printing still does not work. When you click the print button it returns a blank page.
I am so sorry about this. I installed a new print widget and am still having issues. The one thing I can say– and I know it is a nuisance– is that if you use Internet Explorer, the print functions SHOULD work. Apparently, Chrome and a couple of other browsers don’t work. I am still looking for a long-term solution– thanks for your tolerance and feedback.
This recipe was fantastic! I had never cooked with balsamic vinegar before, so I was a little nervous about how this would turn out… but it was a hit! Just a note to any fledgling cooks like me: really watch the cooking time for the pork chops. I think it’s really easy to overcook them, as they cook so quickly and then are tough to chew. Also, my dad (for whom I cooked) loves to add almonds to his green beans (which was my vegetable for the meal) … I think it would be awesome to add almonds right in to cook alongside the onions! They’re a great complement! Thanks again!
Almonds would be a great addition, as would grapes! Add both to the pan when you add the chops back in at the end. You have inspired me to post my Balsamic Chicken recipe (which has the almonds and grapes)– I will do so in the next couple of days.