Thursday, September 22, 2016

A Perfect Fall Recipe~Balsamic Roasted Pork Chops

Happy first day of Fall Y'all!! 

While the temperatures here in the south my not be cooperating, we are just gonna roll with it.

Fall is the perfect time to try some new recipes.  With cooler temps arriving or not , I think we all get a sense of wanting to cozy our nest, snuggle up with a good book, watch a new tv series (gotta say we are loving Designated Survivor!) and turn to a little comfort food.

This recipe is the perfect fall dish, and quite easy to prepare.  And let me just tell you, it is so flavorful and your kitchen will smell heavenly while it is in the oven roasting! 

Balsamic Roasted Pork Chops


4 bone in pork loin chops (1-1 1/2 inch thick)
1/2 tsp sea salt
1/4 tsp ground black pepper
1 TBS fresh rosemary, diced
1 TBS butter (use ghee for paleo and whole 30, or dairy free)
2 TBS extra virgin olive oil
1 large red onion, halved and thinly sliced
1/2 cup balsamic vinegar
1 TBS honey


1. Preheat oven to 350 degrees.
2. Evenly sprinkle each side of pork chops with salt, pepper and rosemary.
3. In a large heavy oven safe skillet, add butter and olive oil over medium high heat. (you don't want oil popping but your chops should sizzle immediately when you add them)
4. Add chops to skillet and cook until browned 3-4 minutes, flip and cook until the other side is browned.  Remove and set aside on a plate.
5. In the same skillet, add onion and toss in juices to coat and brown.  Cooking for a minute, add vinegar and honey.  Sauce will sizzle and bubble and should start to cook down.  Reduce heat if you have too much splattering.
6. Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops.  You want the internal temperature of your pork chops to be 145 degrees.
7. Remove from oven, plate and spoon glaze and roasted red onion over top of chops.

We served alongside tri-color carrots. While you could certainly chop and saute your own, we chose the frozen bag from Whole Foods and microwaved.  Keep it simple and quick, my friends.

The original recipe can be found here.

Linking up with the lovely ladies for Thoughts of Home on Thursday.


Linda @ Life and Linda said...

Hello Lauren, I saw your wonderful recipe on Facebook and had to come over. Love the tri-color carrots. The pork loin sounds lovely with the balsamic. Happy Fall to you.

Stacey said...

These sound amazing! I'm definitely going to try this. My hubby loves pork loin chops...I'm a little bit on the fence about them but when they have the flavor of the balsamic they have to be special. :)

Jemma@athomewithjemma said...

Hi Lauren,
I grew some tri-colored carrots last Spring, I just love the interest they add to a meal.
These sounds so good and what a fabulous combination of ingredients.
Happy Fall Thoughts!

Becky {This Is Happiness} said...

These sound so delish! My husband would love them. Must try!