Pork Chops with Balsamic Glaze

Get ready for the most luxurious 20-minute dinner you’ve ever made! These pork chops are about to show you just how magical balsamic vinegar can be when it’s transformed into a rich, glossy glaze that coats every bite.

The secret is in the reduction process, where ordinary balsamic vinegar transforms into a sweet-tangy sauce that’s thick enough to coat the back of a spoon. It’s the kind of dish that makes everyone at the table go quiet because they’re too busy savoring every bite.

Ingredients

For the Pork Chops:

• 4 center-cut pork chops, fat trimmed
• Vege-sal or salt to taste
• Fresh ground black pepper to taste
• 1 teaspoon Penzeys Pork Chop Seasoning

For the Glaze:

• 1 tablespoon olive oil
• 2/3 cup balsamic vinegar
• 2 teaspoons sweetener of your choice

Steps

1. Using a sharp knife, carefully trim visible fat from pork chops, leaving just a thin layer for flavor. Look for a clean cutting board to prevent cross-contamination.
2. Season both sides of the chops generously with Vege-Sal or salt and fresh ground pepper. If using Penzey’s seasoning, sprinkle 1/4 teaspoon on each side of each chop, pressing gently to adhere.
3. Heat a large skillet over medium-high heat for 1 minute. Add 1 tablespoon olive oil and heat for 1 additional minute until oil shimmers but doesn’t smoke. Add pork chops and cook for 2-3 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
4. Transfer chops to a warm plate. Reduce heat to medium-low. Add 2/3 cup balsamic vinegar and 2 teaspoons sweetener. Watch for vigorous bubbling – this is normal. Cook for 2 minutes, stirring occasionally, until sauce coats the back of a spoon.
5. Return pork chops and any accumulated juices to pan. Cook for 4 minutes, turning every minute to coat evenly. The glaze should be thick enough to leave a trail when you drag a spatula through it.
6. Serve immediately while the glaze is still glossy, spooning extra sauce over each chop. The perfect internal temperature should be 145°F (63°C) with a slight blush of pink in the center.

Smart Swaps

• Use maple syrup instead of regular sweetener for a deeper flavor profile
• Try apple cider vinegar mixed with 1 teaspoon honey for a different twist

Make It Diabetes-Friendly

• Replace sweetener with 1 teaspoon monk fruit sweetener
• Serve with cauliflower rice (reduces carbs by 15g per serving)
• Add 1 tablespoon of butter to the sauce to slow glucose absorption

Pro Tips

• Let chops rest at room temperature for 15 minutes before cooking
• Pat meat dry with paper towels for better browning
• Don’t move the chops for the first 2 minutes of cooking