Balsamic Pork Chops with Cauli Mash
Balsamic Pork Chops with Cauli Mash are the perfect dish for those evenings when you crave something hearty yet simple to prepare. These juicy, thick-cut pork chops are seared to perfection and bathed in a lush, tangy balsamic reduction that elevates them to restaurant-worthy status. The accompanying cauli mash offers a creamy, low-carb alternative to mashed potatoes, making this dish not just delicious but also a smart choice for healthier eating. This recipe is all about that delightful balance—savory, sweet, and tangy—bringing a warm and inviting flavor profile to your dinner table.
Table of Contents
I remember the first time I made these Balsamic Pork Chops with Cauli Mash; I had a few friends over, and I wanted to impress them with something that felt both special and comfortable. As the chops cooked and the aroma of garlic and balsamic vinegar filled my kitchen, I could see their eyes widen in anticipation. This dish has that remarkable ability to transform a simple weeknight into a mini-celebration, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: With just 5 minutes of prep and 25 minutes of cooking, you can have this dish ready in about half an hour.
- Irresistible Flavor: The sweet tang of balsamic vinegar combined with savory garlic creates a mouthwatering sauce that will have everyone asking for seconds.
- Eye-Catching Appeal: The rich color of the sauce against the beautifully seared pork chops makes for a dish that looks as good as it tastes.
- Flexible Serving: Perfect for special occasions, family dinners, or even a cozy night in.
- Diet-Friendly Options: Easy to accommodate for low-carb or gluten-free meals by swapping out a few ingredients.
Ingredients You’ll Need
- 4 thick-cut pork chops: Choose bone-in for extra flavor, or boneless for convenience.
- 1 teaspoon Italian seasoning: This blend adds depth; you can use your favorite dried herbs if you prefer.
- ½ teaspoon each salt and pepper: Essential for seasoning; adjust to taste.
- 1 tablespoon butter: Use unsalted butter for better control over the sodium content.
- 1 tablespoon olive oil: This will help achieve that beautiful sear on the pork.
- 2 cloves garlic: Fresh garlic boosts flavor; minced finely ensures even distribution.
- ½ cup balsamic vinegar: Opt for high-quality balsamic for a richer flavor; you can substitute with red wine vinegar in a pinch.
- ½ cup chicken stock: Homemade or low-sodium options work best; this adds moisture and richness.
- ¼ cup brown sugar: This balances the acidity of the balsamic; coconut sugar is a great alternative.
- 1 tablespoon cornstarch: This helps thicken the sauce; arrowroot powder can be used as a gluten-free option.
- 1 tablespoon cold water: To mix with the cornstarch for the sauce thickening process.
- Minced parsley to serve: Adds a fresh finish; feel free to swap with chives or green onions.
How to Make Balsamic Pork Chops with Cauli Mash
Prepare the Pork Chops: Start by drying the pork chops thoroughly with a paper towel. This crucial step helps achieve that golden crust we all love. Season both sides evenly with 1 teaspoon of Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper.
Sear the Chops: In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Once the butter is melted and bubbly, add the pork chops. Sear them until they turn a lovely golden brown, about 8-10 minutes total. Don’t forget to brown any fat cap if present. Once done, remove the chops and set them aside on a plate to rest.
Create the Sauce: With the same pan, remove all but 1 tablespoon of fat. Add the finely minced garlic, stirring for about 30 seconds until fragrant—don’t let it burn! Next, pour in ½ cup balsamic vinegar, ½ cup chicken stock, and ¼ cup brown sugar. Bring this mixture to a boil for 2 minutes, scraping the pan to release any delicious caramelized bits stuck to the bottom.
Return the Chops: Once your sauce is bubbling, carefully return the seared chops to the pan along with any juices from the plate. Lower the heat to medium-low, cover the pan, and let them cook until the internal temperature reaches 145°F, which takes about 5 minutes. This ensures they remain juicy and flavorful.
Thicken the Sauce: Remove the pork chops again and set them aside. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Pour this into the sauce, stirring constantly for about 30 seconds until it thickens beautifully. Return the pork chops to the pan one final time, coating them with the luscious sauce, and garnish with a sprinkle of minced parsley just before serving.
Storing & Reheating
To store any leftovers, let the pork chops cool and place them in an airtight container; they’ll keep in the refrigerator for up to 3 days. If you want to freeze them, wrap them tightly in plastic wrap or foil, then place in a freezer-safe bag—up to 3 months. When reheating, pop them in the oven at 350°F for about 15-20 minutes, or until warmed through. The texture of the sauce may change slightly when stored, but a quick stir and a fresh garnish can bring back that vibrant flavor!
Chef’s Helpful Tips
- Don’t rush the sear! Building that golden crust adds incredible flavor, so keep the heat consistent.
- Use room temperature pork chops for even cooking; take them out of the refrigerator about 30 minutes before starting.
- Mind the sauce thickness: If it’s too thick, add a bit more chicken stock; too thin? Stir in a pinch more cornstarch mixed with cold water.
- Fresh herbs can brighten up the flavor—basil or thyme would be delightful additions along with or instead of parsley.
- Experiment with sides: Serve with roasted veggies, a fresh salad, or the luscious cauli mash for a complete meal!
Trying out these Balsamic Pork Chops with Cauli Mash not only brings you a delicious meal but also lets you impress your family and friends with your culinary skills. This recipe merges simplicity with elegance, reflecting how rewarding cooking can be. Get creative with the sides or even the sauce, and don’t hesitate to add your favorite touches!
Recipe FAQs
Can I use a different cut of pork?
Absolutely! Although thick-cut pork chops are ideal for this recipe, you can also use thinner chops or even pork tenderloin. Just adjust the cooking time accordingly to ensure they remain juicy.
What can I substitute for balsamic vinegar?
If balsamic vinegar isn’t on hand, red wine vinegar gives a comparable tangy flavor. Add a little honey or sugar to mimic the sweetness of balsamic.
How do I ensure my pork chops stay juicy?
Searing them properly and letting them rest after cooking helps retain juices. Cooking them to the recommended internal temperature of 145°F ensures they are cooked through but still juicy.
Can I prepare the cauli mash in advance?
Yes, you can! Make the cauli mash and store it in an airtight container in the fridge for up to 3 days. Simply reheat on the stovetop or in the microwave while you cook the pork chops, or you can even serve it cold for a different take!
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📖 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-seared
- Cuisine: American
Description
These Balsamic Pork Chops with Cauli Mash boast incredible flavors and simple prep. Perfect for a quick dinner, this meal brings comfort and satisfaction!
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
- Dry the pork chops using a paper towel and season evenly with Italian seasoning, salt, and pepper on both sides.
- In a large pan, heat the butter and olive oil over medium-high heat. Sear the pork chops until golden brown on both sides, about 8-10 minutes total, and brown the fat cap if present. Remove the chops and place them on a plate.
- Leave 1 tablespoon of fat in the pan, add garlic, and cook for 30 seconds. Then, add balsamic vinegar, chicken stock, and brown sugar, bringing the mixture to a boil while scraping any stuck bits from the bottom.
- Return the pork chops and their juices to the pan. Lower the heat to medium-low, cover the pan, and cook until the chops reach 145°F, about five minutes.
- Take the pork chops out of the pan. In a small bowl, combine cornstarch and cold water, then add to the pan. Stir for 30 seconds until the sauce thickens, then return the pork chops to the sauce. Garnish with minced parsley and serve.
Notes
Ensure the pork chops are thick-cut for the best sear and flavor.
Use fresh garlic for a more vibrant taste in the sauce.
The sauce can be adjusted by adding more or less brown sugar to taste.
Nutrition
- Serving Size: 1 pork chop
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
