Balsamic Glazed Pork Chops

Balsamic Glazed Pork Chops

With the husband being vegetarian, I rarely put bits of meat into dishes anymore for flavoring ... mainly out of convenience of not having to make two separate meals. So when I am going to eat meat, it's the star of the show. Usually I'll go for the rib-eye or chicken thighs and of course the flavorful bone-in pork chop. 

I feel like adding a velvety dark glaze to this dish gives proper admiration to the chops. And the soft onions become a more than welcomed topping. Since we eat with our eyes first, this winning combination may bring jealousy among observers that you're not sharing with. Proceed with caution.  

Serve these bad boys with the lovely roasted carrots we made a couple days ago. Since you'll be around a hot skillet, this recipe just seems to fit into fall with the weather getting cooler. Well. Actually. If it's only hot one month out of the year in the Northwest ... we're good to eat this anytime! Enjoy. 


Balsamic Glazed Pork Chops and Onions

About 4 servings

4 small bone-in pork chops
2 small red onions
2 garlic cloves
½ cup balsamic vinegar
3 Tablespoons butter
1 tablespoon rosemary, finely chopped
1 tablespoon thyme leaves
2 Tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
¼ cup water


  1. Pat the pork chops dry. Coat with the vegetable oil and season with salt and pepper.
  2. Peel, halve then thinly slice the red onions. Mince the garlic cloves. Strip the leaves off of the rosemary and thyme stems, then finely chop.
  3. Heat the skillet on high. Sear the chops for about 5 minutes each side, making sure to avoid moving them to get browning.
  4. Turn the heat to medium and add the onions. Cook for about 10 minutes until mostly softened. Turn the heat to medium low and add the butter, tossing the onions to coat with the melted butter.
  5. Add the garlic, rosemary, thyme and balsamic vinegar. Stir together, then add about ¼ cup of water. The glaze should have a lot of liquid at this point, but will reduce as it cooks.
  6. Add the chops and any juices accumulated on the plate into the skillet. Coat the chops with the glaze a few times and continue cooking for about 5-10 minutes, until the glaze has thickened and chops are cooked through.