Balsamic pork chops are a quick one-pan meal that is packed with flavor and color! This family-friendly main dish pairs well with any side, it’s delicious!
Balsamic pork chops and veggies is one of those quick and easy meals that looks incredible and tastes even better. It’s done in 30 minutes or less AND it’s something the whole family will love. But I think my favorite part about it is that it’s all made in one pan – meat and the veggies! I LOVE only using one pan.
The ingredient list for this meal is pretty simple, I like to let the balsamic vinegar accent the veggies and pull out their flavors. The other main flavoring I use is garlic, and I don’t even chop it. I just smash the cloves and leave them whole. The flavor can still infuse everything else, but it saves me time!
I usually use peppers for this meal, plus any other veggies I happen to have on hand. Usually, this is my “clean out the fridge” meal because it can use up a small amount of a variety of vegetables. For these photographs, I used bell peppers, cherry tomatoes, and some mushrooms a friend gave to Andy.
And yes, I realize that the last part about the mushrooms sounds super sketch. HA! But they were legitimate morel mushrooms and we were trying them out for the first time and cooked them a few different ways. More on that later, because I don’t like mushrooms. But these weren’t bad!
The key to this recipe is to have a heavy, really hot pan and thin cut pork chops. Unlike steak, I prefer a thin pork chop. I find them easier to cook and keep moist, and they work better in a lot of recipes when they are thin. {If you need more information on cooking meat, check out this post on meat cooking temperatures!}
The hot pan makes it easy to get almost instant color on the vegetables, without having to cook them for too long and make them mushy. No one likes mushy veggies! Except for my baby, she loves mushy everything.
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I used honey balsamic vinegar in this recipe, but plain balsamic will work great. Add a small amount and then taste it to be sure you are going to like the tang of the full amount the recipe calls for. I find that different brands of balsamic vinegar vary greatly in potency and taste.
Let me know if you try out this recipe and how you like it!
Looking for more great pork chop recipes??
- Easy Pork Chop Marinade
- Pan-Seared Pork Chops
- Easy Pork Chop Marinade for Grilling
- Bacon Apple Pork Chops
- Mexican Pork Chop Marinade
- Asian Pork Chop Marinade
Balsamic Pork Chops and Veggies
Ingredients
- 2 tablespoons olive oil
- 5-6 pork chops thin cut , see note
- 1/2 yellow bell pepper sliced thin
- 1/2 green bell pepper sliced thin
- 1/2 cup cherry tomatoes whole
- 1/4 cup mushrooms sliced thin
- 4 garlic cloves crushed
- 2 tablespoons balsamic vinegar see note
- 3/4 cup beef or chicken or vegetable broth
- 2 tablespoons butter cold
- salt and pepper to taste
- 2 teaspoons fresh parsley chopped
- 2 teaspoons fresh basil chopped
Instructions
- In a large skillet over medium high heat, heat oil until just smoking.
- Place pork chops in a single layer and brown on both sides. Remove and set aside.
- Add vegetables to the pan and saute until starting to brown, about 3 minutes. Set aside with the pork chops.
- Add balsamic vinegar and beef broth, scraping the bottom of the pan.
- Add salt and pepper.
- Bring to a boil and add the pork chops and vegetables back into the pan.
- Simmer on medium low for about 5-7 minutes, until the sauce has reduced and thickened and the pork chops are cooked through (165 degrees F), (see note).
- Add the cold butter into the pan, tossing the vegetables and meat gently to combine it with the sauce.
- Sprinkle with fresh parsley and basil.
Sammi Windley says
Balsamic is one of my favorite flavors to add to my food! Love this recipe
Commodore Allen says
I could spend all day on your site. Really great recipe photos!
Alli says
I appreciate that so much! Thank you!!