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 a delightful dish that brings together tender, flavorful pork and a creamy cauliflower mash, making for a satisfying meal anyone can prepare. The pork chops are infused with a rich balsamic glaze that’s slightly sweet and tangy, perfectly complementing the savory meat. This recipe not only highlights the incredible flavor of the pork but also offers a lower-carb alternative to traditional mashed potatoes, making it an excellent choice for those looking for a healthy yet indulgent meal.

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
Balsamic Pork Chops with Cauli Mash

When I first stumbled upon this recipe, I was immediately drawn to its simplicity and delicious promise. The idea of combining balsamic vinegar with pork was something I had never tried, but as soon as the aroma filled my kitchen, I knew I had found a new favorite. It’s amazing how easily this dish comes together, transforming your everyday dinner into something a bit more special. Give these Balsamic Pork Chops with Cauli Mash a try; I promise you won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, it’s perfect for a busy weeknight dinner.
Irresistible Flavor: The sweet and tangy balsamic glaze turns ordinary pork chops into a flavor explosion.
Eye-Catching Appeal: Glazed pork chops served over creamy cauli mash are as beautiful as they are delicious.
Flexible Serving: Ideal for a cozy family dinner or meal prep for the week; it fits any occasion.
Diet-Friendly Options: Keto-friendly and low-carb, making it a great choice for various dietary needs.

Ingredients You’ll Need

4 thick cut pork chops: Choose bone-in for more flavor or boneless for convenience.
1 teaspoon Italian seasoning: Adds a lovely depth of flavor; you can use herbs de Provence if you prefer.
½ teaspoon each: salt and pepper: Essential for seasoning the pork chops effectively.
1 tablespoon each: butter and olive oil: A combination that creates a perfect sear while adding richness.
2 cloves garlic (finely minced): Gives a wonderful aromatic depth to the dish; fresh garlic is always best.
½ cup balsamic vinegar: This is the star of the show, creating that rich, thick glaze.
½ cup chicken stock: Adds moisture and enhances the flavors while keeping the dish succulent.
¼ cup brown sugar: Balances the acidity of the balsamic with a touch of sweetness; coconut sugar can be a substitute.
1 tablespoon each: cornstarch and cold water: Used to thicken the sauce; arrowroot powder works well too.
Minced parsley (to serve): Adds a fresh, vibrant finish; feel free to skip if you’re not a fan of parsley.

How to Make Balsamic Pork Chops with Cauli Mash

Dry and Season: Start by drying the pork chops with a paper towel; this helps to achieve a golden crust. Season both sides with Italian seasoning, salt, and pepper. This simple step ensures your chops have a great base flavor.

Sear the Pork Chops: In a large pan over medium-high heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil. Once hot, add the pork chops and sear them for about 8-10 minutes, flipping halfway through. Look for a beautiful golden-brown color. If your chops have a fat cap, be sure to brown that for extra flavor. Once done, transfer them to a plate.

Cook Garlic and Make Sauce: Remove all but 1 tablespoon of fat from the pan, then add the minced garlic. Cook for about 30 seconds until fragrant; be careful not to burn it! Next, pour in the ½ cup of balsamic vinegar, ½ cup of chicken stock, and ¼ cup of brown sugar. Stir well and bring to a boil for 2 minutes, scraping up any bits stuck to the bottom of the pan; this adds fantastic flavor!

Simmer the Pork Chops: Return the seared pork chops and any juices that have accumulated on the plate to the pan. Reduce the heat to medium-low, cover, and let simmer until the pork reaches 145°F, which should take around 5 minutes. Your kitchen will smell incredible when the pork absorbs those tasty flavors!

Thicken the Sauce: Once the pork reaches temperature, carefully remove it from the pan. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then pour it into the pan. Stir quickly for about 30 seconds until the sauce thickens. Finally, return the pork chops to the pan, allowing them to soak in that rich sauce. A sprinkle of minced parsley on top before serving adds a nice pop of color!

Storing & Reheating

If you find yourself with leftovers, simply store any uneaten pork chops in an airtight container in the refrigerator for up to 3 days. To extend the life of your dish, you can freeze the pork chops for up to 3 months. When you’re ready to enjoy them again, thaw overnight in the refrigerator and reheat gently on the stovetop over low heat for about 5-10 minutes, or until warmed through. Keep in mind that the sauce may lose some thickness upon reheating, but stirring in a little chicken stock can help refresh it!

Chef’s Helpful Tips

To avoid dry pork, remember not to overcook it; using a meat thermometer makes it easier to monitor.
For the best sear, let your pork chops sit at room temperature for about 20-30 minutes before cooking.
If you want a slightly different flavor profile, try using honey instead of brown sugar for a unique twist in the sauce.
Serve with steamed veggies or a fresh salad to balance the richness of the pork and cauli mash.

The creamy cauliflower mash makes for a delightful complement to the savory pork chops. Plus, it’s a simple recipe to follow, so don’t hesitate to try making the mash alongside the chops to create a perfect side dish.

Recipe FAQs

Can I use other cuts of pork for this recipe?

Absolutely! While thick-cut pork chops work best for this recipe, you can substitute with pork loin or tenderloin. Just adjust the cooking time accordingly, as these cuts tend to cook faster.

How can I make the cauli mash creamier?

You can achieve an extra creamy texture by adding a splash of heavy cream or a pat of butter to your cauliflower mash. Blending in some cream cheese or sour cream also adds a nice richness.

Is this recipe keto-friendly?

Yes! This recipe is low-carb due to the substitution of cauliflower for traditional potatoes, making it suitable for keto diets. Just be sure to keep an eye on any side dishes you pair with it.

Can I make this dish ahead of time?

You can prepare the pork chops ahead of time and reheat them when you’re ready to serve. The balsamic sauce infuses even more flavor when allowed to sit for a bit, so it can be a great meal prep option!

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Balsamic Pork Chops with Cauli Mash

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

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Description

This Balsamic Pork Chops with Cauli Mash dish showcases savory pork chops paired with a rich balsamic glaze and creamy cauliflower mash. Perfect for a quick dinner or healthy meal, this recipe makes for a comforting homemade feast.

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

Dry the pork chops using a paper towel and then season both sides evenly with Italian seasoning, salt, and pepper.
In a large pan over medium-high heat, heat the butter and olive oil. Add the pork chops and sear them until golden on both sides for about 8-10 minutes total. If your chops have a fat cap, brown this as well. Remove the pork chops from the pan and set aside on a plate.
Remove all but 1 tablespoon of fat from the pan, add the minced garlic, and sauté for 30 seconds. Pour in the balsamic vinegar, chicken stock, and brown sugar, bringing it to a boil for two minutes while scraping the bottom of the pan to deglaze it.
Return the pork chops along with any accumulated juices to the pan. Lower the heat to medium-low, cover the pan, and cook until the pork chops reach an internal temperature of 145 degrees Fahrenheit, about five minutes.
Take the pork chops out of the pan. In a small bowl, combine the cornstarch and cold water, then pour it into the pan. Stir for 30 seconds until the sauce thickens, then return the pork chops for serving, topped with minced parsley.

Notes

For extra flavor, marinate the pork chops in balsamic vinegar for a couple of hours before cooking.
Serve with steamed vegetables or a fresh salad for a complete meal.
Make sure to use a meat thermometer to check the doneness of the pork.