Balsamic Citrus Pork Chops

"This is a tasty and simple skillet recipe for pork chops. I usually use really thick boneless chops (about 1 1/4" thick), but any thickess can be used; just adjust cooking time."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by ladypit photo by ladypit
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Season both sides of the pork chops with the salt and pepper.
  • In a small bowl, whisk together balsamic vinegar, juice, honey, cornstarch and thyme until smooth; set aside.
  • Heat olive oil in a large skillet over medium-high heat; add seasomed chops. Brown chops for 2 minutes on each side.
  • Reduce heat to medium-low. Add vinegar mixture to skillet.
  • Cover and simmer chops for 10-15 minutes (more or less time, depending on the thickness of your chops).
  • Serve with sauce poured over top.

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Reviews

  1. Really great flavor! I think I overcooked my chops a bit, 10 min was too long for butterfly chops. I didn't have pineapple juice so I used orange, and added some more cornstarch to thicken. I also added just a little Dijon mustard to the sauce. Really fantastic combination of flavors, thank you!
     
  2. Added about 1/2 tsp salt to the sauce and it was delicious. Used thick boneless chops, but think I would try next with bone-in center cut chops as they are more tender. Served with steamed broccoli and the sauce was good over that, too. An easy meal.
     
  3. My chops were quite thick but turned out a little dry. Maybe my fault. Had to use OJ as I did not have pineapple. Will try again tho. The sauce was good
     
  4. Excellent recipe! As with most recipes I made a few adjustments here and there (probably because I like to think I'm far more of a chef than I am!) like using OJ instead of pineapple juice (which I didnt have). Overall, a great recipe that was easy and tasted great over a little bowtie pasta.
     
  5. This has a nice blend of flavors, but I found that I needed to add salt to the sauce to help balance it.
     
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