Name: Balsamic Pork Chops with Cauli Mash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
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)

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Balsamic Pork Chops with Cauli Mash is a delightful dish that brings together tender pork chops with a luscious balsamic glaze, all served alongside a creamy cauliflower mash that’s perfect for a comforting dinner. This recipe strikes a lovely balance between savory and slightly sweet, thanks to the rich flavors of balsamic vinegar and brown sugar that create a mouthwatering sauce. The cauli mash adds that creamy texture you crave without all the carbs, making this a fantastic choice for anyone looking to keep it light yet satisfying.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Balsamic Pork Chops with Cauli Mash
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Balsamic Pork Chops with Cauli Mash

I remember the first time I made these Balsamic Pork Chops with Cauli Mash—I had a couple of friends over, and we were all drawn in by the enticing aroma that filled the kitchen. The pork chops seared to golden perfection, bathing in a glossy sauce, instantly elevated our dinner time. It’s one of those recipes that impresses without requiring extensive cooking skills or hours in the kitchen. Whether you’re looking to impress guests or want a delicious weeknight meal, this recipe is a keeper. Let’s dive into why your family will love it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, it’s perfect for a weeknight dinner.
Irresistible Flavor: The combination of balsamic vinegar, garlic, and brown sugar makes every bite pop with flavor.
Eye-Catching Appeal: The glossy sauce over perfectly seared pork chops looks impressive on any plate.
Flexible Serving: Perfect for special occasions, casual dinners, or meal prep for the week ahead.
Diet-Friendly Options: Can easily be made low-carb and fits into gluten-free diets.

Ingredients You’ll Need

4 thick cut pork chops: Look for bone-in chops for more flavor and juiciness. Boneless chops work well too if that’s what you have.
1 teaspoon Italian seasoning: This blend adds depth to the pork, enhancing its natural flavor.
½ teaspoon each: salt and pepper: Essential for seasoning the chops before cooking.
1 tablespoon each: butter and olive oil: Combining these fats gives the best of both worlds—richness from the butter and a high smoke point from the olive oil.
2 cloves garlic (finely minced): Garlic brings a wonderful aroma and a bit of sharpness to balance the sweetness of the sauce.
½ cup balsamic vinegar: A must-have for that signature tangy sweetness.
½ cup chicken stock: This rich, savory liquid helps create a flavorful sauce.
¼ cup brown sugar: Added sweetness that balances the acidity of the balsamic vinegar.
1 tablespoon each: cornstarch and cold water: This simple mixture thickens your sauce beautifully, making it velvety.
Minced parsley (to serve): Fresh parsley adds a pop of color and freshness on top.

How to Make Balsamic Pork Chops with Cauli Mash

Prep the Chops: Start by drying the 4 thick cut pork chops with a paper towel to ensure they sear nicely. Season both sides evenly with 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. This step layers flavor right into the meat.

Sear the Pork Chops: Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops and sear until they’re golden brown on both sides, about 8-10 minutes total. If your chops have a bit of a fat cap, make sure to brown that side too. Once beautifully golden, transfer the pork chops to a plate.

Make the Sauce: Remove all but 1 tablespoon of fat from the skillet, then toss in the finely minced garlic. Cook for about 30 seconds until fragrant—don’t let it burn! Add in ½ cup balsamic vinegar, ½ cup chicken stock, and ¼ cup brown sugar, and bring this mixture to a boil for two minutes. Scrape the bottom of the pan to release any tasty bits stuck there; they’ll add flavor to your sauce.

Cook the Pork Chops: Now, it’s time to return the seared pork chops to the pan along with any juices that have accumulated on the plate. Reduce the heat to medium-low, cover the skillet, and cook until the pork reaches an internal temperature of 145 degrees Fahrenheit, about five more minutes. They’ll be tender and juicy, soaking up all those luscious flavors.

Thicken the Sauce: Once the pork chops are done, remove them from the skillet. In a small bowl, mix 1 tablespoon cornstarch with a bit of cold water. Pour this mixture into the pan and stir for about 30 seconds until you see it thicken. Finally, return the pork chops back to the pan and let them bask in the sauce for a moment. Serve your dish with a sprinkle of minced parsley on top for a fresh finish.

Storing & Reheating

For storing leftovers, let the pork chops cool to room temperature before placing them in an airtight container. They should be good in the fridge for up to 3 days. If you want to freeze them, wrap individual portions tightly and store them in the freezer for up to 3 months. To reheat, simply warm the pork chops gently in the microwave or on the stove over low heat, adding a splash of chicken stock to keep them moist. The sauce may lose a bit of its original shine, but a quick stir and a light simmer can refresh the flavors.

Chef’s Helpful Tips

Always ensure that your pork chops are at room temperature before you cook them; this helps them sear better and cook more evenly.
Don’t skip searing the edges of the chops; this adds flavor and visual appeal.
If you prefer a sweeter sauce, feel free to adjust the amount of brown sugar.
Taste the sauce before serving; you may want to add a pinch more salt or pepper based on your preference.
Make the cauli mash in advance to save time—just reheat when you’re ready to serve.

There’s something special when a recipe like this comes together, and enjoying your creation alongside friends or family makes it even better. Balsamic Pork Chops with Cauli Mash is satisfyingly filling while keeping things on the lighter side, making it an excellent dish for any occasion. So go ahead—give it a try! You won’t regret it!

Recipe FAQs

Can I use a different type of meat for this recipe?

Absolutely! While pork chops are fantastic, you can use chicken breasts or thighs. Just be mindful of cooking times, as chicken may require a bit longer to ensure it reaches a safe temperature.

Can I make the sauce ahead of time?

Yes, you can! Prepare the balsamic sauce in advance and store it in the fridge for up to three days. When you’re ready to cook, simply warm it up and add in your seared meat.

What can I serve with Balsamic Pork Chops?

These pork chops are delicious with a side of roasted vegetables, a simple salad, or the creamy cauliflower mash we’ve discussed. You can also serve them over rice or quinoa!

How do I know when my pork chops are done?

The best way to check is with a meat thermometer; aim for an internal temperature of 145 degrees Fahrenheit. If you cut into one, the juices should run clear, not pink.

Enjoy the journey of cooking! The experience is all about flavors and family, and I hope this recipe becomes a staple in your home.