Prep 5 mins
Cook 22 mins
I have this great bottle of balsamic vinegar and was looking for recipes to use it best. This is one. Hope you enjoy it as much as I did.
- 2 tablespoons olive oil
- 4 boneless center cut pork chops, about 1-inch thick
- salt and pepper
- 1⁄3 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1⁄2 teaspoon dried rosemary
- 1 tablespoon butter
- 4 portabella mushrooms
- Pre-heat oven to 400°F.
- Heat oil in large ovenproof skillet over medium-high heat 1 minute.
- Sprinkle pork with salt and pepper to taste.
- Brown pork chops 3 minutes per side; add vinegar, rosemary, and soy sauce.
- Bake 15 minutes.
- Transfer sauce to bowl and keep warm.
- Add butter and mushrooms to skillet.
- Cook over medium heat 2 minutes.
- Spoon warm sauce over pork and mushrooms and serve.
I didn't have any rosemary so I threw in some chilli flakes and a bit of extra soy instead. It turned out great. I don't always enjoy pork pork but I liked it this way and my partner loved it. I'll definitely make it again - looking forward to trying it with the rosemary. Thanks.
Best Pork Chops ever. I salted mine for about 30 minutes and then rinsed and dried. I used fresh Rosemary and doubled it. Since I salted the chops first, I did not add any additional salt through the rest of the process. After baking, the chops needed to be removed from the pan in order to drain the sauce. I left them foil-covered on a tray while I started the mushrooms. 2 minutes for the mushrooms did not seem like enough time. I gave the mushrooms about 6 minutes then added the chops back and cooked for another 2-3 minutes. The chops were completely done (no pink), yet were totally tender and juicy. The tablespoon of soy sauce offset the sweetness of the Balsamic perfectly. The Balsamic was not overpowering. Guests asked what the flavor was, but none guessed that there was Balsamic. I served with roasted rosemary baby potatoes and fresh Honeydew melon. Perfect!
I don't know what the other reviewers did that I didn't do, but I thought this recipe was awful. The pork chop cooking time was too long. Dry and hard. The Balsamic and soy just didn't taste good with pork. Perhaps I used too high of a quality of Balsamic vinegar. It pretty much caramelized, and that was not a good thing. I haven't run into such a failure recipe in a long time. Sorry to be so negative.