Orange Balsamic Glazed Pork Chops

A delicious protein to go with those Cheesy Bacon & Ranch Potatoes are these Orange Balsamic Glazed Pork Chops. Perfect for prep-time too…while the potatoes bake, you can focus on the chops. I often hear input that pork chops are dry unless they’re fried. While fried pork chops are super delicious, if done right, a pan seared version is just as yummy if not even better. Let the time of the cook and internal temperature be your guide. You’ll really enjoy how tender and flavorful these are!

Ingredients

  • 4 boneless pork chops (about 1-1 1/4 lb)
  • salt/pepper
  • Dano’s Seasoning or Herbs de Provence
  • 1-2 tbsp olive oil
  • 4 garlic cloves, halved
  • 3 tbsp butter, divided
  • 1 cup orange juice
  • 1/2 cup balsamic vinegar
  • Recipe

    Score the fat side of the pork chops. Season both sides and edges with salt, pepper, and Dano’s or Herbs de Provence. Heat olive oil in a medium fry pan on medium-high heat, and once the pan is hot, sear the pork chops on the fat-side until crispy, about 1-2 minutes. Lay the pork chops flat, cook 3 minutes, then flip. Add 2 tbsp of butter and garlic to the pan. Once melted, baste the pork chops for 2 minutes. Remove pork chops from the pan, and add orange juice, balsamic vinegar, butter and a 1/4 tsp salt. Allow the mixture to simmer until reduced in volume by half. Add the pork chops back to the pan and cook on both sides 1-2 minutes or until internal temperature reaches a minimum of 145ºF. Remove from the pan, slice at a diagonal, and drizzle the pan juices on top of each serving.

    Approximate Nutrition Information for 1 4oz pork chop with fat and 1/4 of the glaze: 330 calories, 23g fat, 10g carbs, 22g protein

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    Whitney Johnson
    Whitney Johnson
    1 year ago
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    I didn’t eat pork much growing up but my husband is a fan. I never know how to fix it. This recipe was a hit at our house. The recipe was easy to follow but the result is quite a complex flavor! My husband said, “This is good! This is a really fancy meal!” The juices were great, but I didn’t get mine to reduce to a glaze. I don’t know if I didn’t get it hot enough or didn’t cook long enough. Either way it was quite yummy.

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    A delicious protein to go with those Cheesy Bacon & Ranch Potatoes are these Orange Balsamic Glazed Pork Chops. Perfect for prep-time too…while the potatoes bake, you can focus on the chops. I often hear input that pork chops are dry unless they’re fried. While fried pork chops are super delicious, if done right, a pan seared version is just as yummy if not even better. Let the time of the cook and internal temperature be your guide. You’ll really enjoy how tender and flavorful these are!