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Pork Chops with Balsamic Caramelized Onions
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4 people
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Pork chops with balsamic caramelized onions. Pork to me is one of the most versatile meat to cook with. Here is a very simple recipe that not only is easy to make, as well as it is also fail-proof.
A perfect weeknight dinner for the whole family. Or, the perfect date dinner that even your husband can prepare with ease.
There is nothing sweeter than caramelized onions
When you cook the onion over low medium heat, in another word, sweating the onions, you are allowing the natural juice of the onion to come out. Those natural juices with olive oil or butter, facilitate a beautiful caramelization. Your onions will become sweet and savory.
The most important step is to make sure you stir them frequently in the about 20 minutes that you have them in the skillet. This timing is for a gas stove. It may variate a bit depending on your stove.
The red onion once caramelized is softer and sweeter and a great pairing with balsamic vinegar.
What is Balsamic Vinegar?
Balsamic vinegar is sweet, very dark, concentrated, and very richly flavored vinegar. Used to enhance salad dressing, sauces, marinades. Also used with desserts.
Traditional balsamic vinegar is made only with one ingredient: sweet juice of pressed grapes, boiled to a concentrate, fermented, and highly acidic.
The most expensive balsamic vinegar is barrel-aged from 12 to 25 years or longer, thus the high cost. Do not be fooled by impostors, the real traditional balsamic vinegar is always labeled Aceto Balsamico Tradizionale and has a D.O.P., Denominazione di Origine Protetta stamp. A European Union certification guarantees the quality, production, and place of origin.
Something that I make and keep in my refrigerator is Balsamic Glaze. Not only does it keep well, but it is also excellent with sauces, roasted vegetables, or over your favorite ice cream just ’cause.
TIPS
- Pork chops have a band of fat on them around the meaty part. With a small knife make a couple of incisions in the fat band. Do not pierce all the way thru. This step will allow the chop to cook more evenly and not curl up, thus not allowing proper cooking.
- Ask your butcher if he can get you or special cut 1 1/2 inch thick pork chops. The thicker the chops, the juicier they will be.
- Do not overcrowd your pan. You want space around your chops so they can cook perfectly and evenly. Work on batches if you need to.
- Cook the pork chops until a hint of pink is still showing. Letting them rest covered, will finish the cooking process.
- I also recommend using a skillet with a heavy bottom. Either a copper from Mauviel or enamel cast iron from Le Creuset
- Use a medium of the way pricing for your balsamic vinegar, no need to break the bank as balsamic vinegar can be quite expensive.
- Use thongs to turn the chops over.
- Cover and let the pork chops rest will allow for the cooking to continue while keeping all the juices inside, thus keeping the pork chops very tender.
Although I love and own a few Lodge cast iron skillets when you work with acidic food, balsamic vinegar in this case, the acidity, and the cast iron have a chemical reaction and the vinegar will break down on the cast iron, thus bringing to the surface particles of your skillet.
I would strongly suggest you do not use them with this recipe.
I served the pork chops on a bed of arugula salad, however, couscous, rice, roasted vegetables are also a good choice of sides for this dish or pork in general.
More delicious recipes to try:
Honey Balsamic Pork Chops
White balsamic Pork Chops with Roasted Potatoes and Peas
Linguine With Prawns, Fresh Tomatoes and Spinach
Equipment and Ingredients used to create this wonderful recipe
Nutrition Facts
Pork Chops with Balsamic Caramelized Onions
Amount Per Serving
Calories 333
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 90mg30%
Sodium 71mg3%
Potassium 577mg16%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 29g58%
Vitamin A 24IU0%
Vitamin C 3mg4%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Pork Chops with Balsamic Caramelized Onions
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4 people
Ingredients
-
4 bone-in center-cup pork chops 6 ounces each (1 to 1 ½ thick)
-
3 tablespoons olive oil
-
1 large onion halved and thinly sliced
-
salt
-
2 teaspoons coarse ground black pepper
-
⅓ cup balsamic vinegar
-
1 teaspoon fresh thyme leaves
Instructions
-
In a very large skillet heat 1 tablespoon olive oil over medium heat. Add the onions and cook stirring frequently until soft and caramelized, about 20 minutes. Transfer the onions to a bowl and set aside.
-
Pat the chop dry with paper towels and rub with salt and pepper both sides.
Return the skillet to the heat and add the remaining 2 tablespoons olive oil over medium-high. Add all the pork chops, making sure that they are not crowded in the skillet, you may have to cook the chops in 2 batches. Cook the chops until well-browned on one side, around 5 minutes, make sure that they do not burn. Turn and cook the other side until the chops are done. If they start to burn, lower the heat to medium. Remove from the heat and place in a dish, cover with aluminum foil and let them rest.
-
Meanwhile, put the skillet back to medium heat and add the balsamic and scraping the skillet. Add the caramelized onions and simmer gently and the vinegar is reduced to coat the onions. Season with salt and pepper to taste and add the fresh thyme. Serve over the pork chops immediately.
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Originally posted on September 20, 2020, updated on December 13, 2021
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Lovely recipe! I really like the idea of caramelised onions for topping. I’m sure it will taste great over different other roast meats too.
Absolutely! The caramelized onions are a perfect companion to poultry and beef as well.
I love pork chops and find myself fixing them the same way. Pinning your recipe to keep on hand, I love caramelized onion and the balsamic sounds like a great addition for flavor.
Jere, you will love this recipe and how simple it is also to make. Thank you for stopping by my page.
Enjoy!
This will be like our next meal for dinner thanks for the recipe. Looking forward trying this.
The pleasure is all mine, Thank you for stopping by my page.
Enjoy!
I love how simple and elegant this recipe is. The sweet and savory flavors mix beautifully and if served with arugula you are also adding a touch of bitterness! Delicious!
Thank you, Joanna! The sweetness and bitterness combination works well with this recipe.
Enjoy!
I am adding this to my monthly dinner rotation. What a great way to liven up pork chops! So much flavor!
Thank you! You will enjoy it.
Bon Appetit!
This sounds delicious. My husband loves pork chops. But unfortunately I can never get them right. Thanks for the tips! I’ve saved to try next week.
The pleasure is all mine. Enjoy!
Thanks for the tips! I never knew about piercing the fat on the edge of the pork chop. You had a lot of great tips throughout the whole recipe.
Thank you and so happy you enjoyed my tips. Sometimes the secret of cooking rests on a small tip.
Caramelized onions are some of my faves too! And with balsamic vinegar, yum! PS That sear is making my mouth water!
Thank you, Zhen, for your kind compliment. Love caramelized onions and use them as often as I can.
What a simple yet stunning recipe. This would be perfect for an at home date night! I never knew to pierce or score the fat on the outer edge of the thicker pork chops. Great tip!
You are most welcome, Yes, perfect date night.
I always add something sweet to my pork chops. Somehow it goes well together. Sometimes it’s a berry preserve, sometimes pears in sweet vinegar. I bet the caramelized onions taste great with the pork.
Joanna, You must try them with it, I am confident that you will love them.
Hey Giangi. I love your pork recipe.
Thank you, Daniel! I appreciate your feedback