Pork Chops w/ Balsamic Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 center cut boneless pork chops, pounded to 3/4 inch thick1 tsp. saltfresh ground black pepper1 tsp. Penzeys Pork Chop Seasoning (optional, contains salt, hickory smoke, garlic, onion, white pepper, and ginger)2 T olive oil2/3 cup balsamic vinegar2 tsp. sugar
Trim fat from pork chops, and pound each chop to 3/4 inch thickness. Season chops on both sides with Vege-sal or salt, pepper, and pork chop seasoning if using.
Heat pan 1 minute, add olive oil, heat one minute more, then add pork chops and cook over medium high heat until well browned on both sides and cooked through, about 5 minutes total. Remove pork chops to plate, lower heat slightly, and add vinegar and sugar and cook until slightly thickened, about 2 minutes.
Put pork chops back into pan with any liquid which has collected on plate, and cook about 4 minutes, turning several times to glaze pork chops with sauce. Serve hot, with sauce poured over.
Serving Size: makes 1 chop plus sauce
Number of Servings: 4
Recipe submitted by SparkPeople user MARFYCAN.
Heat pan 1 minute, add olive oil, heat one minute more, then add pork chops and cook over medium high heat until well browned on both sides and cooked through, about 5 minutes total. Remove pork chops to plate, lower heat slightly, and add vinegar and sugar and cook until slightly thickened, about 2 minutes.
Put pork chops back into pan with any liquid which has collected on plate, and cook about 4 minutes, turning several times to glaze pork chops with sauce. Serve hot, with sauce poured over.
Serving Size: makes 1 chop plus sauce
Number of Servings: 4
Recipe submitted by SparkPeople user MARFYCAN.
Nutritional Info Amount Per Serving
- Calories: 392.5
- Total Fat: 25.2 g
- Cholesterol: 98.7 mg
- Sodium: 79.4 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.0 g
- Protein: 34.7 g
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