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:

½ cup balsamic vinegar

1 tablespoons butter

2 tablespoons extra virgin olive oil

¼ teaspoon ground black pepper

1 tablespoon honey

4 bone pork loin chops (1"- 11/2" each)

1 large red onion, halved and thinly sliced

1 tablespoon fresh rosemary, diced

½ teaspoon sea salt

Equipment:

frying pan

oven

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.


Nutrition Information:

Quickview
351k Calories
29g Protein
19g Total Fat
12g Carbs
13% Health Score
Limit These
Calories
351k
18%

Fat
19g
30%

  Saturated Fat
6g
38%

Carbohydrates
12g
4%

  Sugar
10g
11%

Cholesterol
97mg
32%

Sodium
389mg
17%

Get Enough Of These
Protein
29g
59%

Selenium
44µg
64%

Vitamin B1
0.91mg
61%

Vitamin B3
10mg
54%

Vitamin B6
1mg
51%

Phosphorus
318mg
32%

Potassium
585mg
17%

Vitamin B2
0.26mg
15%

Zinc
2mg
15%

Vitamin B12
0.72µg
12%

Magnesium
42mg
11%

Vitamin B5
1mg
10%

Vitamin E
1mg
8%

Iron
1mg
7%

Manganese
0.12mg
6%

Copper
0.1mg
5%

Vitamin K
4µg
5%

Vitamin D
0.59µg
4%

Calcium
32mg
3%

Fiber
0.72g
3%

Vitamin C
2mg
3%

Vitamin A
109IU
2%

Folate
6µg
2%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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