Recipes Main Courses Pork Balsamic Quick-Braised Pork Chops

Balsamic Quick-Braised Pork Chops

Balsamic Quick-Braised Pork Chops is rated 4.8 out of 5 by 11.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4

Seasoned with balsamic vinegar, bacon and fresh thyme, these pork chops come together quickly. They’re perfect for a weeknight supper with the family or a dinner for guests.

Ingredients:

  • 4 bone-in pork chops, each 1 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 4 bacon slices, diced
  • 1 red onion, sliced 1/4 inch thick
  • 1 garlic clove, minced
  • 2 Tbs. firmly packed dark brown sugar
  • 1/2 cup balsamic vinegar
  • 1 tsp. minced fresh thyme
  • 1 cup low-sodium chicken broth
  • 2 tsp. chicken demi-glace
  • Fresh rosemary leaves for garnish

Directions:

Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.

Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.

Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Phenomenal! Very delicious! MKe sure you reduce the sauce so that it stays on the top of the pork chop when playing. There is absolutely nothing you want to miss about the balsamic reduction
Date published: 2017-03-27
Rated 5 out of 5 by from So delicious, looks like a chef made it! This is an impressive dish!! We were overwhelmed by the flavor. Some people seem to think the bacon is unnecessary, but I thought it really added to it. It looks like something you could really impress your guests with, but wasn't that hard. A novice cook might have a little difficulty, but anyone who cooks fairly often and knows their way around a kitchen shouldn't have an issue. Superb pork chops!
Date published: 2015-03-05
Rated 4 out of 5 by from Fabulous! (With Half the Sugar and No Bacon!) Have I become the founding member of the Enough Bacon Now! Society? Bacon Everywhere was amusing for five minutes! This recipe is easy to follow, produces stellar results and makes for a simple yet elegant entree worthy of entertaining. And if you do some editing, the flavor returns to the adult sort of tastes one used to cultivate. 1 tablespoon of sugar is more than enough, I will omit even that, next time. Caramelizing the onion in bacon fat adds more than enough flavor, I didn't use any actual bacon and the taste was still to die for. My first attempt went with the double thick pork chops which proved a bit excessive, standard thick cut should be fine, and for those with smaller stomachs, the standard cut pork chop---1/2" thick would still do nicely. All in all, a lovely excuse to buy more pork chops and basalmic vinegar!
Date published: 2014-09-20
Rated 5 out of 5 by from Amazing taste This was so easy to prepare and the sauce was incredible! Made my taste buds pop.I would think you could use this recipe with chicken as well. Yummy!
Date published: 2014-04-18
Rated 5 out of 5 by from Delicious & Versatile I made this recipe as written with pork chops to rave reviews. The following week I repeated it with skinless turkey thighs & it was equally delicious. Making it again for a dinner party this weekend with pork loin chops....yummy!
Date published: 2014-03-25
Rated 5 out of 5 by from One word: Fantastic! I finally got around to making this dish. I didn't know what to expect, but based on the great reviews.... I had to try it! And boy what a hit! I felt like I was serving something out of Gordon Ramsey's kitchen. This is definitely a keeper. Hands down! Thank you WS!
Date published: 2014-01-25
Rated 4 out of 5 by from Wonderful Dinner! This recipe is very good; although I made some changes to cut down on the calories and fat content. I skipped the bacon entirely. I used the 2 TB EVOO to sear the chops and added 2 tsp of butter at the end. I didn't use demi glace. Next time, I will use only 1 TB of the sugar. I'm going to try this recipe with slices of pork tenderloin, and I'm sure it would be wonderful with beef madeallions, as well. I prepared the recipe using the Calphalon satinless steel deep covered saute pan. I bought it when it was on special at WS a few years back, but I don't see the exact pan to recommend here. I served the chops with risotto Milanese and mixed greens with balsamic vinaigrette and a bit of goat cheese. I'm saving this one.
Date published: 2012-10-18
Rated 5 out of 5 by from Not as quick, but awesome!! This was so delicious, the only thing I did differently was brine the chops the night before with a water/worcestershire/salt brine. They were moist and perfect. Had a fig balsamic that I used, and bacon grease to fry in (no bacon on hand either) - will make this again and again! I tossed some local root veg & cherry tomatoes in a roasting pan with some fresh thyme, rosemary and olive oil and baked while this was on the stovetop. Great and easy, not super quick, but done in about an hour and definitely worth making!
Date published: 2012-09-09
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