Pork Chops with Balsamic-Maple Glaze

February 15, 2009 · 29 comments

in dairy-free,pork,quick and easy

A while back, I pan-fried some pork tenderloin medallions. I had planned on making a quick wine pan sauce, but realized a little too late that I had no wine. I decided to make a sauce with balsamic vinegar and loved how the reduced vinegar tasted with the pork. Not to mention, it was incredibly easy.

So, not too long ago, when I found myself with limited ingredients and pork chops thawing in the fridge, my mind went back to that on-the-fly recipe. This time I decided to add a little sweetness from maple syrup, and used herbs de Provence on the pork chops because I knew the flavors would play well with both the balsamic vinegar and the maple syrup.

This meal is ridiculously easy, fairly healthy if you are using lean chops, and is a perfect weeknight meal since it takes no time to prepare.



Pork Chops with Balsamic-Maple Glaze

Serves 2
print Printer Friendly Recipe

2 pork chops (I used boneless America’s cut, but use whatever)
2 tsp. herbs de Provence
salt and pepper
2 tsp. olive oil
1/4 cup balsamic vinegar
1 Tbsp. pure maple syrup

Pat the pork chops dry and then rub each chop with 1 tsp. of herbs de Provence. Sprinkle both sides with salt and pepper. Heat a heavy-bottomed skillet over medium heat and add the oil. Once hot, add the pork chops and cook until a little underdone (about 2-3 minutes per side, will vary depending on thickness, etc.). Remove pork chops from the pan.

Increase the heat to medium-high and add the balsamic vinegar. Deglaze the pan, scraping up all the browned bits, and reduce the vinegar by about half. Stir in the maple syrup. Add the pork chops back into the skillet and continue cooking until done, about a minute per side. Most of the glaze should be soaked up by the chops. Drizzle the chops with any additional glaze.

Related Articles:

Leave a Comment

{ 23 comments… read them below or add one }

dawn February 15, 2009 at 3:58 pm

oh those look soooo good. I love that combo of balsamic & maple syrup. perfect


Ally February 15, 2009 at 4:16 pm

That looks delicious! I love how simple it is, I’m always down with that!


Alisa - Frugal Foodie February 15, 2009 at 4:51 pm

That really does look delicious!


Peter G February 15, 2009 at 5:35 pm

Mmmm…the sweetness of the male syrup…perfect against the stronger flavours of the balsamic Elly. And those pork chops look mighty juicy too!


Bellini Valli February 15, 2009 at 6:27 pm

Sounds perfect to me with the sweetness of the maple syrip. What a perfect combination with the pork.


Erin February 15, 2009 at 7:09 pm

This looks great! It would definitely go over well in our house!


Peter February 15, 2009 at 9:56 pm

Your killing me with these photos….I’m hungry again! Pork “Tsaaps” have always been a fave.


nina February 16, 2009 at 4:33 am

I love pork and have recently also posted about a balsamic glaze….it is such a wonderful combination. I love the look of the whole meal, especially the nutty rice in the background!


joan nova February 16, 2009 at 6:53 am

Glaze sounds delicious…looks delicious.


Linds February 16, 2009 at 8:51 am

I love balsamic with my pork but the addition of maple syrup sounds incredible!


JennDZ_The LeftoverQueen February 16, 2009 at 2:48 pm

Wow Elly, I love that combination! I love pork and maple together, and the balsamic adds a great balance! Delicious!


Kate February 16, 2009 at 2:48 pm

I’ve done both balsamic and maple on my pork chops, but never together! What a great blend of flavors.


Ivy February 16, 2009 at 11:09 pm

I can imagine how wonderful the balsamic and maple syrup would combine together. I did a similar recipe last week using pomegranate molasses instead of maple syrup.


Donald February 17, 2009 at 9:26 am

I too have done balsamic and maple on pork chops, but never together. It sounds excellent Elly. This should be pretty easy to try as we have chops pretty regularly and I always have good balsamic and maple syrup on hand.


Kevin February 19, 2009 at 9:44 pm

These pork chops sound really good! I like the sound of the balsamic and maple combo.


adamswife06 August 20, 2009 at 8:42 pm

Thank you for sharing this recipe, my husband and I loved these!


Reagin September 10, 2009 at 8:38 am

Your pork chop is sexy


michelle April 5, 2011 at 4:33 pm

Just wanted to say I’m making this for the third time, it’s been great each time. I’ve been making them with MORE sauce b/c we just love them saucy. Even my kid eats this right up.


elly April 5, 2011 at 4:43 pm

Awesome, Michelle, so glad you like them. We actually just had them again last week. :)


Aimee December 5, 2012 at 8:30 pm

Elly, I randomly came across this recipe recently while in search of boneless pork chop recipes. It was delicious and couldn’t have been easier! Thanks for sharing it :)


elly December 5, 2012 at 9:17 pm

I’m so glad you liked it, Aimee!


Amanda March 7, 2014 at 6:06 pm

I was almost done making pork chops the way we usually eat them, seasoned with cajun seasoning and smokehouse maple. I glanced up at my shelf and saw the balsamic vinegar sitting there. A quick google search brought me to this recipe. I decided to try the glaze, although I had already seasoned my chops differently. They were fabulous!! My husband took the first bite and said, “mmm…. you should make this again!” I rarely get that sort of reaction. Thanks for the recipe, can’t wait to try it with the seasonings listed.


elly March 7, 2014 at 8:59 pm

Glad to hear it, Amanda!


{ 6 trackbacks }

Previous post:

Next post: