Dinner recipes
pork chops with balsamic glaze and roasted vegetables: popular categories dinner ideas dinner recipe
By:
Published:
08 Oct 2025⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I stumbled upon this recipe quite by accident, actually. I was attempting to recreate a dish I had at a small trattoria during a trip to Italy – one of those hole-in-the-wall places where the food just sings. I had some pork chops, a bottle of balsamic vinegar lurking in the pantry, and a bunch of veggies from the farmers market screaming to be used. The result? A flavor explosion that's now a regular in our dinner rotation. Seriously, even my picky eater loves it. Okay, maybe just tolerates, but that's a win in my book! And lets face it, some nights, all we need is a simple and very easy-to-make food to eat.
The magic lies in the balsamic glaze. It's ridiculously easy to make – just balsamic vinegar simmered down to a syrupy sweetness. It adds a depth of flavor to the pork that is just…chef's kiss. The roasted vegetables are the perfect accompaniment, offering a mix of textures and tastes that complement the richness of the pork. Plus, roasting brings out their natural sweetness, which balances the tang of the balsamic beautifully. I usually just use whatever vegetables I happen to have on hand – broccoli, carrots, bell peppers, zucchini – anything goes, really! The dish, however, is not very suitable for those who are on a diet.
Required Equipments
- Large Bowl
- Baking Sheet
- Large Skillet
- Small Saucepan
- Tongs
- Measuring Cups and Spoons
Pork Chops with Balsamic Glaze and Roasted Vegetables: Popular Categories Dinner Ideas Dinner Recipe: Frequently Asked Questions
Pork Chops with Balsamic Glaze and Roasted Vegetables: Popular Categories Dinner Ideas Dinner Recipe
These pork chops, glazed with a tangy-sweet balsamic reduction and served alongside vibrant roasted vegetables, make a dinner that's both simple and impressive. It's a weeknight win that feels special enough for company.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting the vegetables nice and caramelized. Make sure your oven is properly calibrated, or you could end up with some undercooked veggies!
- Prepare the vegetables: Wash and chop about 1.5 pounds of your favorite vegetables. I usually go for a mix of broccoli florets, sliced carrots, bell peppers (cut into chunks), and zucchini (halved and sliced). Don't overcrowd the pan, use two baking sheets if needed.
- Toss the vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, salt, and pepper. Make sure everything is evenly coated for maximum flavor. I like to use my hands for this – it's just more efficient!
- Spread the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. If you overcrowd the pan, they'll steam instead of roast. Nobody wants soggy veggies.
- Roast the vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly browned. Give them a toss halfway through to ensure even cooking. Keep an eye on them – every oven is different!
- Prepare the pork chops: While the vegetables are roasting, pat 4 boneless pork chops (about 1-inch thick) dry with paper towels. This helps them get a nice sear.
- Season the pork chops: Season the pork chops generously with salt, pepper, and a pinch of garlic powder. Don't be shy – seasoning is key!
- Sear the pork chops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and sear for 3-4 minutes per side, or until they are nicely browned. You want a good crust to lock in the juices.
- Make the balsamic glaze: While the pork chops are searing, pour 1/2 cup of balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and let it reduce for about 10-15 minutes, or until it thickens into a syrupy glaze. Stir occasionally to prevent burning. Be patient – this is where the magic happens!
- Glaze the pork chops: Once the pork chops are seared and the balsamic glaze is ready, brush the glaze generously over the pork chops in the skillet. Cook for another 1-2 minutes, allowing the glaze to caramelize slightly. Watch carefully to prevent burning! I usually put a lid on the pan at this point
- Serve: Serve the glazed pork chops immediately with the roasted vegetables. Garnish with fresh parsley, if desired. For an extra touch of fanciness, drizzle a little more balsamic glaze over the vegetables. Enjoy, folks! Your in for a treat.
- Alternative cooking method: Another good tip is to sear your pork chops, and then put them in the oven to finish cooking in order to give it a more even cook.
📝 Notes
- For a sweeter glaze, add a teaspoon of honey or maple syrup to the balsamic vinegar while reducing.
- Feel free to substitute your favorite vegetables. Other great options include Brussels sprouts, sweet potatoes, and onions.
- Ensure pork chops are cooked to an internal temperature of 145°F (63°C) for safety.
🍎 Nutrition
Calories: 350 kcal
Protein: 35 g
Fat: 15 g
Carbohydrates: 20 g
Fiber: 5 g
Calcium: 50 mg
You May Also Like
Good food is all the sweeter when shared with good friends. It's not just about sustenance; it's about connection and creating memories.
Related Recipes
