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February 22, 2016

Balsamic Dijon Glazed Pork Chops

Balsamic Dijon Glazed Pork Chops, easy enough for a week night family meal, impressive enough for dinner guests.


Pork chops are a family favorite at our house, and usually appear on our menu at least twice a month. Most times I bread and pan fry them, but recently I wanted to try something new, and a quick Internet search turned up these Balsamic Dijon Glazed Pork Chops. The recipe looked tasty, so I couldn't wait to try them.



Balsamic Dijon Glazed Pork Chops, simple & easy, yet impressive enough for guests. {Click to Tweet}

It's not easy cooking pork correctly without drying it out. So to help retain the moisture, use bone-in pork chops. It helps the chop stay juicy, and increases the meaty flavor that you just can't get from boneless pork.


These pork chops couldn't be easier to prepare. They are dredged in seasoned flour, then pan fried with a yummy balsamic, brown sugar, and Dijon mustard sauce, for an amazingly delicious pork chop, that is the perfect blend of sweet, sour, and savory. This recipe makes two servings, but after eating your share, you'll wish you had made more then one chop per person!

Balsamic Dijon Glazed Pork Chops


Ingredients

2 - 1/2" thick bone-in pork chops
1/4 cup flour
1 teaspoon garlic powder
1/8 teaspoon sea salt
4 or 5 grinds of fresh ground black pepper
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Directions

Heat butter and olive oil over medium heat in a large skillet, swirling to coat the pan.
Pour the flour, garlic powder, salt and pepper into a large Ziploc baggie, shaking to combine.
Place the pork chops into the baggie one at a time, and shake to coat chops with flour mixture.
Place chops in the hot skillet and cook for 5 minutes.
While chops are frying, stir together the brown sugar, balsamic vinegar and mustard in a small bowl.
Flip the chops over and pour half of the balsamic sauce over them.
Cook for 5 minutes, then flip them over and pour the remaining sauce on the pork chops.
Cover with a lid and cook on low for 3 - 4 minutes more, or until no pink remains.
Remove chops to a plate and pour any remaining pan juices over them.
Let rest for 5 minutes and serve.

Slightly adapted from Barefeet In The Kitchen

Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

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