Balsamic Pork Chops With Mushroom

"I have this great bottle of balsamic vinegar and was looking for recipes to use it best. This is one. Hope you enjoy it as much as I did."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by Claudia B. photo by Claudia B.
Ready In:
27mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Pre-heat oven to 400°F.
  • Heat oil in large ovenproof skillet over medium-high heat 1 minute.
  • Sprinkle pork with salt and pepper to taste.
  • Brown pork chops 3 minutes per side; add vinegar, rosemary, and soy sauce.
  • Bake 15 minutes.
  • Transfer sauce to bowl and keep warm.
  • Add butter and mushrooms to skillet.
  • Cook over medium heat 2 minutes.
  • Spoon warm sauce over pork and mushrooms and serve.

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Reviews

  1. Best Pork Chops ever. I salted mine for about 30 minutes and then rinsed and dried. I used fresh Rosemary and doubled it. Since I salted the chops first, I did not add any additional salt through the rest of the process. After baking, the chops needed to be removed from the pan in order to drain the sauce. I left them foil-covered on a tray while I started the mushrooms. 2 minutes for the mushrooms did not seem like enough time. I gave the mushrooms about 6 minutes then added the chops back and cooked for another 2-3 minutes. The chops were completely done (no pink), yet were totally tender and juicy. The tablespoon of soy sauce offset the sweetness of the Balsamic perfectly. The Balsamic was not overpowering. Guests asked what the flavor was, but none guessed that there was Balsamic. I served with roasted rosemary baby potatoes and fresh Honeydew melon. Perfect!
     
  2. I didn't have any rosemary so I threw in some chilli flakes and a bit of extra soy instead. It turned out great. I don't always enjoy pork pork but I liked it this way and my partner loved it. I'll definitely make it again - looking forward to trying it with the rosemary. Thanks.
     
  3. So simple and amazing. Left overs were gone in less than 24 hours.
     
    • Review photo by Claudia B.
  4. I don't know what the other reviewers did that I didn't do, but I thought this recipe was awful. The pork chop cooking time was too long. Dry and hard. The Balsamic and soy just didn't taste good with pork. Perhaps I used too high of a quality of Balsamic vinegar. It pretty much caramelized, and that was not a good thing. I haven't run into such a failure recipe in a long time. Sorry to be so negative.
     
  5. Delicious! :)
     
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Tweaks

  1. OMG this was so easy and so good. I adjusted the ingredients for six servings and used a rosemary infused balsamic vinegar instead of the dried rosemary because the infused vinegar was cheaper than buying a container of dried rosemary and the balsamic separately. It worked like a charm. Made it for my boyfriend's family and we all gave it rave reviews!
     
  2. I didn't have any rosemary so I threw in some chilli flakes and a bit of extra soy instead. It turned out great. I don't always enjoy pork pork but I liked it this way and my partner loved it. I'll definitely make it again - looking forward to trying it with the rosemary. Thanks.
     

RECIPE SUBMITTED BY

<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg&gt;</p>
 
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