Description
These Balsamic Pork Chops with Cauli Mash deliver bold flavors with easy preparation. Enjoy a delightful blend of tender pork, balsamic glaze, and creamy cauliflower mash for a comforting meal that’s both nutritious and satisfying.
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 paper towels and season both sides with Italian seasoning, salt, and pepper.
- In a large skillet, heat butter and olive oil over medium-high heat. Sear the pork chops until golden on both sides, about 8-10 minutes. If there’s a fat cap, brown that side too, then remove the chops from the pan and place them on a plate.
- After removing most of the fat from the pan, add garlic and sauté for 30 seconds. Then add balsamic vinegar, chicken stock, and brown sugar. Bring to a boil for two minutes while scraping the pan to release any stuck bits.
- Return the pork chops along with their juices to the pan. Reduce heat to medium-low, cover, and cook until the internal temperature reaches 145°F, about five minutes.
- Take the pork chops out of the pan. In a small bowl, combine cornstarch and cold water, then stir into the sauce in the pan. Whisk for 30 seconds until thickened, then return the pork chops to the pan and serve topped with minced parsley.
Notes
For a spicier kick, consider adding red pepper flakes to the sauce.
Let the pork chops rest for a few minutes after cooking for better juiciness.
Serve alongside roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 pork chop
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg