Thursday, October 29, 2009

Spicy Sweet Balsamic Glazed Pork Chops

Bone-in pork chops, skillet seared and brushed with a spicy syrup and balsamic glaze.
Bone-in pork chops, skillet seared and brushed with a spicy syrup and balsamic glaze.

Spicy Sweet Balsamic Glazed Pork Chops

The inspiration from this came from repeatedly seeing maple-glazed-something-or-another all over the place here lately! Well, I guess it is that time of year, although I might add, maple isn't king in the Deep South. Cane and sorghum syrup are! I served these chops with my Quick Fix Southern-Style Green Beans, using canned green beans, onion and bacon and some roasted potatoes I cooked in the air fryer.

This is a wonderful glaze with just a bit of heat to kick things up just a bit. Be sure to spoon some of that delicious glaze over each pork chop before you serve them - you won't want to miss that. And remember, chops cook pretty quick, so keep an eye on them. They are so easy to overcook and although they are super delish when cook properly, there's nothing worse than biting into a chewy, tough, overdone pork chop.

Here's how to make my spicy sweet balsamic glazed pork chops, and as always, a quick swipe or scroll will get you straight to the recipe text, with measurements and full instructions.

Tip: When you're working with a sticky syrup or honey, spray the measuring cup with some oil and it will slide right out! Mix up the glaze ingredients, bring to a boil, reduce to medium low and let cook until thickened and reduced. Season chops, sear in pan, then brush glaze over, turning and brushing several times until cooked through.

I'm pretty sure that this glaze would be excellent on baked chicken too. I'll be trying that somewhere along the way too.

For more of my favorite pork recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Spicy Sweet Balsamic Glazed Pork Chops

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings

For the Glaze:
  • 1/4 cup chicken broth
  • 1/2 cup cane, sorghum or real maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Cajun or Creole seasoning (like Slap Ya Mama) {affil link}, or to taste
For the Pork Chops:
  • 1/2 tablespoon olive oil
  • 4 to 6 1/2 inch bone-in center cut pork chops
  • 1/2 teaspoon seasoning salt (like Lowrey's) {affil link}, or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon chili powder, or to taste, divided

Combine glaze ingredients in a saucepan and bring mixture to a boil; reduce to just slightly over medium and cook until slightly thickened and reduced to about half, stirring regularly, about 20 minutes; set aside.

Heat olive oil in a large, non-stick skillet over medium high heat. Season one side of chops with seasoning salt, black pepper and chili pepper. Place chops into skillet with seasoned side down, cooking in batches if necessary and season the top. Sear, turn and brush with the balsamic syrup reduction. Continue cooking, brushing and turning until chops are cooked through. Total time will depend on the thickness of the chops. Pork chops cook fairly fast, so take care not to overcook them! Spoon remaining sauce over chops before serving.


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Posted by on October 29, 2009

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Bone-in pork chops, skillet seared and brushed with a spicy syrup and balsamic glaze.


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