Name: Balsamic Pork Chops with Cauli Mash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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 one of those magical meals that looks impressive but comes together effortlessly. The juicy, tender pork chops seasoned perfectly with Italian herbs take center stage, while a rich, tangy balsamic reduction elevates them to new heights. And let’s not forget about the creamy cauli mash that serves as a delightful, low-carb alternative to traditional mashed potatoes. It’s comfort food reimagined!

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 first stumbled upon this recipe during a busy week when I wanted something satisfying yet quick enough to fit into my schedule. Balsamic Pork Chops with Cauli Mash became a family favorite nearly overnight. It’s hearty enough for a cozy dinner, yet fancy enough to impress guests. So, if you’re craving something that’s easy to prepare and full of flavor, this dish is calling your name!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes from prep to table, you can whip this up even on a weeknight!
Irresistible Flavor: The combination of balsamic vinegar and brown sugar creates a perfectly balanced sweet and tangy glaze.
Eye-Catching Appeal: The shiny, caramelized finish of the pork chops makes your plate look as good as it tastes.
Flexible Serving: Enjoy it for dinner, or impress friends at your next gathering.
Diet-Friendly Options: Simply swap in low-sodium chicken broth for lighter cooking.

Ingredients You’ll Need

4 thick cut pork chops: Choose bone-in for more flavor. Bone-in chops stay juicier while cooking. If you’re in a pinch, boneless chops will work too!
1 teaspoon Italian seasoning: This blend adds a delightful herbal aroma. You can substitute with dried oregano or thyme if needed.
½ teaspoon each: salt and pepper: Essential for flavoring the pork chops. Don’t be shy with seasoning!
1 tablespoon each: butter and olive oil: The fat creates a beautiful sear. Use unsalted butter to better control the overall saltiness.
2 cloves garlic (finely minced): Fresh garlic delivers a wonderful fragrance! You can use garlic powder in a pinch, but fresh is best.
½ cup balsamic vinegar: The star of the show! Make sure to use high-quality balsamic for the best flavor.
½ cup chicken stock: This adds depth to the sauce. Vegetable stock is a great substitute for a lighter version.
¼ cup brown sugar: Balances the acidity of the vinegar beautifully. If you prefer to lower sugar, consider using a stevia product or maple syrup.
1 tablespoon each: cornstarch and cold water: This combination quickly thickens the sauce. You can use arrowroot starch instead of cornstarch.
Minced parsley (to serve): For a pop of freshness. Feel free to omit if parsley isn’t on hand.

How to Make Balsamic Pork Chops with Cauli Mash

Prepare the Chops: Start by patting the pork chops dry with a paper towel. This step is crucial for achieving a nice sear. Season both sides evenly with 1 teaspoon of Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper to really flavor the meat.

Sear the Pork: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil is shimmering, add the seasoned pork chops. Sear until they are golden brown on both sides, taking about 8 to 10 minutes total. If your pork chops have a fat cap, be sure to render that as well for extra flavor. Remove them from the pan and transfer to a plate.

Create the Sauce: In the same pan, remove all but 1 tablespoon of fat and toss in the minced garlic. Cook for about 30 seconds until fragrant. Then, add ½ cup balsamic vinegar, ½ cup chicken stock, and ¼ cup brown sugar into the pan, bringing it all to a boil. Scrape the bottom of the pan to deglaze and get those tasty brown bits mixed in.

Finish Cooking: Lower the heat to medium-low and return the pork chops along with any juices that have accumulated on the plate. Cover the pan and continue cooking until the pork chops reach 145°F, which should take about 5 minutes. The covered pan ensures they steam slightly, staying juicy and succulent.

Thicken the Sauce: Remove the chops from the pan again. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Pour this mixture into the pan, stirring for about 30 seconds until the sauce thickens beautifully. Finally, return the pork chops to the pan and give them a gentle coating in the luscious sauce. Top with a sprinkle of minced parsley for that fresh touch before serving!

Storing & Reheating

For any leftovers, store them at room temperature for up to 2 hours, then transfer to the fridge in an airtight container where they can last for 3-4 days. If you want to freeze the pork chops, wrap them tightly and store for up to 3 months. To reheat, gently warm the pork chops in a preheated oven at 350°F for about 15-20 minutes, or until heated through. The texture may become slightly softer, but a quick reheat in the sauce will keep them flavorful!

Chef’s Helpful Tips

When searing the pork, let it sit undisturbed to create that beautiful crust. Avoid moving it around in the pan.
Ensure the pork chops are at room temperature before cooking for a better sear and more even cooking.
For a thicker sauce, let it simmer for a few extra minutes after adding the cornstarch.
For an added depth of flavor, consider marinating the pork chops in balsamic vinegar for a few hours before cooking.
Remember to taste the sauce before serving; if it’s too tangy, a pinch of salt or a bit more sugar can help balance it out!

This dish is not only a standout at the dinner table but also a simple reminder that delicious meals don’t have to be complicated. It’s the ultimate comfort food that checks all the boxes: flavor, texture, and satisfaction. So go ahead, whip up this delightful dish, and let your taste buds rejoice!

Recipe FAQs

Can I use other cuts of pork?

Absolutely! While thick-cut pork chops work best for this recipe, you can use pork loin or tenderloin. Just adjust the cooking time accordingly, as they might require less time to reach the desired temperature.

Is cauli mash easy to make?

Yes! Cauli mash is quite simple. Just steam or boil cauliflower until tender, then blend it with butter, salt, and any other desired seasonings until smooth. It’s a creamy and low-carb alternative to traditional mashed potatoes!

How do I know when my pork chops are done?

The best way to check is with a meat thermometer. Pork chops should reach an internal temperature of 145°F for perfect juiciness. Don’t forget to let them rest for a few minutes before slicing!

Can I make this recipe ahead of time?

While the pork chops are best fresh, you can prep the marinade and sauce in advance. Store them separately in the fridge and simply reheat them when you’re ready to cook the chops!

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Balsamic Pork Chops with Cauli Mash

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Author: Peter
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Pan-fried
Cuisine: American

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Description

Enjoy Balsamic Pork Chops with Cauli Mash, a fantastic combination of tender pork chops and flavorful balsamic sauce, served with a creamy cauliflower mash. Perfect for a quick and satisfying homemade meal that delights the senses!

Ingredients

Scale

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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Instructions

Pat the pork chops dry with a paper towel and season both sides with Italian seasoning, salt, and pepper.
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. Remove the chops and set aside on a plate.
Discard all but 1 tablespoon of fat from the pan. Add the minced garlic and sauté for 30 seconds. Add the balsamic vinegar, chicken stock, and brown sugar, bringing it to a boil for 2 minutes while scraping the pan's bottom.
Return the pork chops along with any resting juices to the pan. Lower the heat to medium-low, cover, and cook until the internal temperature of the pork reaches 145°F, about 5 minutes.
Transfer the pork chops to a plate. Mix cornstarch with cold water in a small bowl and pour it into the pan. Stir for 30 seconds to thicken the sauce, then return the pork chops to the pan, adding minced parsley to serve.

Notes

For best results, let the pork chops rest for a few minutes before slicing.
You can substitute chicken stock with vegetable broth for a lighter option.
Serve with a side of roasted vegetables for a complete meal.