When cooked down into a thick reduction, balsamic vinegar becomes a tangy syrup that makes an unrivaled coating for succulent pork chops.
By Reed Alexander
Adapted from KewlBites
Created by cmiro on December 29, 2016
- Serves: 4
BALSAMIC-GLAZED PORK CHOPS
- 2 tablespoons olive oil, divided
- 4 bone-in pork chops, about 6 to 8 ounces each
- 2 pounds sweet onions, thinly sliced
- 1/4 cup Balsamic Nectar
- 3 cups low-sodium chicken broth
- 1 tablespoon coarsely chopped fresh thyme
- Salt and pepper
- 2 pounds Fuji apples, cored and quartered (skins left on)
- 2 pounds red plums, pitted and chopped into 2-inch chunks (skins left on)
- 3/4 cup water
- 1/4 cup unsweetened apple juice
- 1/4 cup plus 2 tablespoons raw sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons Balsamic Nectar
- Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Once the oil begins to shimmer, add the pork chops and sear 3 to 4 minutes per side. Transfer to a plate.
- Heat the remaining 1 tablespoon oil in the pan. Add the onions and season with salt and pepper.
- Cook, stirring, until tender, 10 to 15 minutes. Add the balsamic vinegar and cook, stirring occasionally, until reduced slightly, 2 to 3 minutes.
- Return the pork chops to the pan and add the chicken broth and thyme. Cover, raise the heat to medium high, and simmer for 5 minutes. Uncover and cook until a meat thermometer inserted into the center of a pork chop registers 160°, about 2 to 3 minutes more.
- Finish with a drizzle of Balsamic Nectar
- Combine the apples, plums, water, apple juice, sugar, and cinnamon in a large pot. Cover and bring to a boil over medium heat.
- Reduce the heat to low and simmer until the fruits are fork-tender about 40 minutes.
- Stir in the vanilla extract and simmer 1 minute. Allow to cool slightly. Serve warm or chilled.
- We used Balsamic Nectar to finish the dish here instead of the pan sauce which gives the dish a sweet and savory taste which pairs wonderfully with the plum-apple chutney.