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

 

Balsamic-Glazed Pork Chops with Plum-Apple Chutney

  • Serves: 4

Ingredients

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

PLUM-APPLE CHUTNEY

  • 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

Instructions

PORK CHOPS

  1. 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.
  2. Heat the remaining 1 tablespoon oil in the pan. Add the onions and season with salt and pepper.
  3. Cook, stirring, until tender, 10 to 15 minutes. Add the balsamic vinegar and cook, stirring occasionally, until reduced slightly, 2 to 3 minutes.
  4. 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.
  5. Finish with a drizzle of Balsamic Nectar

CHUTNEY

  1. Combine the apples, plums, water, apple juice, sugar, and cinnamon in a large pot. Cover and bring to a boil over medium heat.
  2. Reduce the heat to low and simmer until the fruits are fork-tender about 40 minutes.
  3. Stir in the vanilla extract and simmer 1 minute. Allow to cool slightly. Serve warm or chilled.

NOTES

  1. 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.