Description
Balsamic Pork Chops with Cauli Mash brings together tender pork, a rich balsamic glaze, and creamy cauliflower for a mouthwatering, easy-to-prepare meal that’s ideal for a comforting dinner.
Ingredients
Scale
- 4 thick cut pork chops
- 1 teaspoon italian seasoning
- ½ teaspoon each: salt and pepper
- 1 tablespoon each: butter and olive oil
- 2 cloves garlic (finely minced)
- ½ cup balsamic vinegar
- ½ cup chicken stock
- ¼ cup brown sugar
- 1 tablespoon each: cornstarch and cold water
- minced parsley (to serve)
Instructions
- Pat the pork chops dry with a paper towel and season both sides with Italian seasoning, salt, and pepper.
- In a large pan, heat butter and olive oil over medium-high heat, and sear the pork chops for about 8-10 minutes until golden on both sides. If there's a fat cap, brown it as well. Then, transfer the pork chops to a plate.
- Remove excess fat from the pan, leaving about 1 tablespoon. Add minced garlic and cook for 30 seconds. Then, add balsamic vinegar, chicken stock, and brown sugar. Bring the mixture to a boil for 2 minutes, scraping the bottom of the pan.
- Return the pork chops and any accumulated juices back to the pan. Lower the heat to medium-low, cover, and simmer until the pork reaches an internal temperature of 145°F (about 5 minutes).
- Take out the pork chops. In a small bowl, mix cornstarch with cold water, and then pour it into the pan, stirring for 30 seconds until the sauce thickens. Return the pork chops to the pan, and serve with minced parsley on top.
Notes
For best results, use thick-cut pork chops for enhanced flavor and texture.
Make sure to check the internal temperature to ensure the pork is cooked properly.
The balsamic glaze makes a wonderful sauce to drizzle over side dishes.
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 480
- Sugar: 10g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg