Balsamic Roasted Pork Chops

Balsamic Roasted Pork Chops might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 352 calories, 29g of protein, and 19g of fat per serving. For $2.79 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 19 foodies and cooks. From preparation to the plate, this recipe takes approximately 28 minutes. It is brought to you by A Healthy Life for Me. Head to the store and pick up honey, butter, pork loin chops, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is good. If you like this recipe, take a look at these similar recipes: Pork Chops with Balsamic Roasted Vegetables and Gorgonzola, Sear-roasted Pork Chops With Balsamic-fig Sauce, and Balsamic Pork Chops.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 23 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350Evenly sprinkle each side of pork chops with salt, pepper and rosemary.In a large heavy oven safe skillet, add butter and olive oil over medium high heat. {you dont want oil popping but your chops should sizzle immediately when you add them}Add chops to skillet and cook until browned 3-4 minutes, flip and cook till other side is browned. Remove and set aside on plate.In the same skillet, add onion and toss in juices to coat and brown. Cooking for a minute, add vinegar and honey. Sauce will sizzle and bubble and should start to cook down. Reduce heat if you have too much splattering.Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops. You want the internal temperature on your pork chops to be 145Remove from oven, plate and spoon glaze and roasted red onion over top of chops.

 

Step by step:

1. Preheat oven to 350Evenly sprinkle each side of pork chops with salt, pepper and rosemary.In a large heavy oven safe skillet, add butter and olive oil over medium high heat. {you dont want oil popping but your chops should sizzle immediately when you add them}

2. Add chops to skillet and cook until browned 3-4 minutes, flip and cook till other side is browned.

3. Remove and set aside on plate.In the same skillet, add onion and toss in juices to coat and brown. Cooking for a minute, add vinegar and honey. Sauce will sizzle and bubble and should start to cook down. Reduce heat if you have too much splattering.Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops. You want the internal temperature on your pork chops to be 145

4. Remove from oven, plate and spoon glaze and roasted red onion over top of chops.