Recently Healthy Delicious posted a recipe for balsamic glazed pork chops that I just had to try. I had an aromatic aged balsamic vinegar in the pantry that would work perfectly for the balsamic glaze, and two thick meaty chops just waiting for me to cook them and put them on a plate.
A big thanks to Healthy Delicious for the perfect pork chop dinner. The chops turned out every bit as good as they look. Tender and moist, we enjoyed their wonderful caramelized color, and sweet balsamic flavor.
- 3 tablespoons sea salt
- 2 tablespoons brown sugar
- 1 tablespoon thyme
- 2 cloves garlic
- 1 tsp black pepper
- 4 cups water
- Pork Chops:
- 8 ounces pork chops, trimmed
- 1 tsp olive oil
- 1 tablespoon butter
- 1 medium shallot, minced
- 1 tablespoon balsamic vinegar
- ¼ cup low sodium chicken broth
- Combine sea salt, sugar, thyme, garlic, pepper, and 4 cups of water in a zip lock bag and shake until sugar and salt is dissolved. Add pork chops and brine for a minimum of 1 hour or maximum of four.
- Preheat a non-stick skillet over medium heat and add oil. Add pork chops and cook for 8 - 10 minutes until nicely browned on one side, then flip and and cook another 8 - 10 minutes until chops are no longer pink in the center.
- Transfer chops to a plate in a 200 degree oven.
- Melt butter in the pan and sautee shallot until soft. Add vinegar and allow to reduce by half. Add stock and 1/4 cup water. Cook until reduced by half. Reduce heat and add remaining butter. Add back pork chops and heat through. Flip and heat through another minute until chops are glazed.
What’s good for me in this dish?
Pork trimmed of visible fat can be considered a lean meat. Specifically boneless pork chops, or tenderloin. Pork is a good source of Vitamin C, Niacin, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron and Selenium.
Amount Per Serving
Total Fat: 10.63g
Total Carbs: 20.92g
Dietary Fiber: 1.49g
Weight Watchers Points 7
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.