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

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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