Balsamic Pork Chops with Cauli Mash
Balsamic Pork Chops with Cauli Mash is not just a dinner option; it’s a comforting, flavorful journey that can transform any weeknight into a special occasion. Imagine sitting down to perfectly seared thick-cut pork chops, glazed with a rich balsamic sauce that balances sweetness and tanginess. The tender meat, paired with creamy cauli mash, feels like a warm hug on your plate. It’s a dish that wraps you in its warmth and satisfies your cravings in every bite.
Table of Contents
I first stumbled upon this recipe one chilly evening when all I wanted was a homestyle meal that wouldn’t take ages to prepare. The combination of the savory pork with the richness of the balsamic glaze still excites my palate every time I make it. This easy, budget-friendly recipe is perfect for families and friends alike, boasting a flavor profile that rivals restaurant-quality meals. Try this Balsamic Pork Chops with Cauli Mash tonight, and I promise you’ll want to make it again and again!
Why You’ll Love This Recipe
- Simple & Quick: With just 5 minutes of prep and 25 minutes of cooking, you can dig into dinner in no time.
- Irresistible Flavor: The balsamic vinegar and brown sugar create a wonderfully complex sauce, while the garlic adds a fragrant touch.
- Eye-Catching Appeal: The glossy glaze on the pork chops makes your plate as beautiful as it is delicious.
- Flexible Serving: Perfect for a cozy family dinner or an impressive dish for guests.
- Diet-Friendly Options: Easily adapted for gluten-free diets with simple ingredient swaps.
Ingredients You’ll Need
- 4 thick cut pork chops: Choose bone-in for extra flavor, or opt for boneless for easy serving.
- 1 teaspoon Italian seasoning: This blend adds aromatic depth and complements the balsamic perfectly.
- ½ teaspoon each: salt and pepper: Essential for enhancing the pork’s natural flavors.
- 1 tablespoon each: butter and olive oil: The combination ensures a nice sear and rich flavor.
- 2 cloves garlic (finely minced): Fresh garlic infuses the sauce with warm, savory notes.
- ½ cup balsamic vinegar: Look for a quality brand for the best flavor — it’s the star of the dish!
- ½ cup chicken stock: Adds moisture and depth; low-sodium varieties are excellent for controlling saltiness.
- ¼ cup brown sugar: This gives the sauce its lovely sweetness and caramelization.
- 1 tablespoon each: cornstarch and cold water: Used to thicken the sauce, ensuring it clings beautifully to the chops.
- Minced parsley (to serve): A pop of color and freshness that brightens the dish.
How to Make Balsamic Pork Chops with Cauli Mash
Prepare the Chops: Start by patting the pork chops dry with a paper towel. This step is crucial as it promotes a better sear. Season both sides evenly with 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper.
Sear the Chops: In a large pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Once hot, add the pork chops and sear until golden brown on both sides, about 8-10 minutes total. If your pork chops have a fat cap, don’t forget to brown this as well for added flavor. Once seared, remove the chops from the pan and place them on a plate.
Make the Sauce: Carefully remove all but 1 tablespoon of fat from the pan, then add the minced garlic and cook for about 30 seconds until fragrant. Pour in ½ cup balsamic vinegar, ½ cup chicken stock, and ¼ cup brown sugar. Bring this mixture to a boil for about two minutes, scraping the bottom of the pan to release those delicious browned bits.
Cook the Chops: Return the pork chops and their juices back into the pan. Lower the heat to medium-low, cover, and cook until the pork reaches an internal temperature of 145 degrees Fahrenheit, which should take another five minutes.
Thicken the Sauce: Once the pork is done, remove the chops from the pan and set them aside. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then pour this mixture into the pan. Stir for about 30 seconds until the sauce thickens, and then return the pork chops to the pan. Serve with a sprinkle of minced parsley for a finishing touch.
Storing & Reheating
Once your Balsamic Pork Chops with Cauli Mash has cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. If you wish to freeze, place the chops in a freezer-safe container or bag, where they can last up to 3 months. When reheating, gently warm in a skillet over medium heat for about 5-7 minutes until heated through, adding a splash of chicken stock if the sauce is too thick. Keep in mind that the texture of the cauli mash may change slightly upon reheating, but a little stirring and seasoning can bring it back to life.
Chef’s Helpful Tips
- Avoid Overcooking: Use a meat thermometer to ensure your pork chops reach 145°F without becoming dry.
- Use Fresh Ingredients: Fresh garlic and high-quality balsamic vinegar significantly enhance the sauce’s flavor.
- Let the Chops Rest: Allowing the pork to sit for a few minutes after cooking retains moisture and improves tenderness.
- Customize the Glaze: Feel free to tweak the sugar content based on your taste; more sweetness pairs nicely with the balsamic tang, while less can allow the vinegar notes to shine through.
- Make-Ahead Option: Marinate the chops in the seasoning overnight to deepen the flavor and save time on a busy evening.
Balsamic Pork Chops with Cauli Mash is the perfect recipe for cozy weeknights and gatherings alike. With its hearty combination of flavors and easy preparation, this dish invites you to explore new culinary territory while remaining comforting and familiar. Don’t hesitate to experiment with the flavors, perhaps adding a splash of mustard or some fresh herbs into the glaze. I’m sure you’ll relish every bite. Enjoy!
Recipe FAQs
Can I use other cuts of pork?
Absolutely! While thick-cut pork chops work well here, you could also try using pork tenderloin or even pork loin roast, adjusting cooking times as necessary to hit the target temperature.
How do I make the cauli mash?
To prepare creamy cauliflower mash, steam or boil 1 head of cauliflower until fork-tender, then blend it with 2 tablespoons of butter, salt, and pepper until smooth. You can add garlic or cheese for extra flavor.
Can I prepare this dish in advance?
You can marinate the pork chops in the balsamic vinegar mixture up to 24 hours in advance. Just remember to keep them refrigerated until you’re ready to cook them.
What should I serve with balsamic pork chops?
These pork chops pair beautifully with roasted veggies, a fresh salad, or, of course, creamy cauli mash. You can also serve it over a bed of rice or quinoa for a heartier meal.
PrintMore Main Dishes Recipes
- Baked Ham with Brown Sugar Glaze
- Sheet-Pan Honey Mustard Salmon
- Creamy Tuscan Gnocchi
- Champagne Risotto with Brown Butter Scallops
- Creamy Tuscan Salmon
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Balsamic Pork Chops with Cauli Mash
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Pan-Fry
- Cuisine: Italian
Description
Balsamic Pork Chops with Cauli Mash are a delicious and quick dish, featuring thick-cut pork chops glazed in a savory balsamic sauce paired with creamy cauliflower mash. Perfect for a healthy weeknight dinner!
Ingredients
- 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 and season them evenly 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 brown on both sides, about 8-10 minutes total. If there's a fat cap, brown that as well. Transfer the pork chops to a plate.
- Leave 1 tablespoon of fat in the pan, add minced garlic, and sauté for 30 seconds. Pour in balsamic vinegar, chicken stock, and brown sugar, bringing the mixture to a boil for 2 minutes while scraping any bits stuck on the bottom.
- Return the pork chops, along with any accumulated juices, to the pan. Lower the heat to medium-low, cover, and cook until they reach an internal temperature of 145°F, roughly 5 minutes.
- Remove the chops again. Mix cornstarch with cold water in a small bowl, stir into the pan, and simmer for 30 seconds until the sauce thickens. Reintroduce the pork chops and garnish with minced parsley before serving.
Notes
Ensure the pork chops are at room temperature before cooking for even browning.
Adjust the sweetness of the balsamic sauce by varying the amount of brown sugar used.
For added flavor, marinate the pork chops in balsamic vinegar and spices for a few hours before cooking.
Nutrition
- Serving Size: 1 pork chop
- Calories: 350
- Sugar: 14g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg
