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Elevate your pork chops with sauces like maple balsamic, sweet and sour, creamy mushroom or garlicky rosemary.

Maple Balsamic Glazed Pork Chops

Ingredients

  • For the balsamic maple glaze:

  • 1/3 cup balsamic vinegar

  • 1/3 cup low sodium chicken broth

  • 2 tablespoon pure maple syrup

  • For the pork chops:

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • 2 thick pork chops

  • 1 tablespoon olive oil

  • Serving suggestion: mashed potatoes

Instructions

  1. Preheat oven to 400 degrees F.

  2. In a small mixing bowl, combine the balsamic vinegar, chicken broth, and maple syrup, and whisk well.

  3. Season the pork chops on both sides with the sea salt and ground black pepper.

  4. Heat an oven-safe skillet over high heat and add olive oil.

  5. Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.

  6. Flip the pork chops over, add the balsamic maple glaze, and transfer to oven for 6-8 minutes, or until no longer pink in the center.

  7. Serve with mashed potatoes, if desired.

Maple Balsamic Glazed Pork Chops

Creamy Mushroom Pork Chops

Ingredients

  • For the creamy mushroom sauce:

  • 3 tablespoon low sodium chicken broth

  • 3 tablespoon unsweetened almond milk

  • 1 tablespoon garbanzo bean flour

  • 1 cup cremini mushrooms, sliced and sauteed

  • For the pork chops:

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon olive oil

  • 2 thick pork chops

  • Serving suggestion: sauteed green beans

Instructions

  1. Preheat oven to 400 degrees F.

  2. In a small mixing bowl, combine the chicken broth, flour, and almond milk and whisk together.

  3. Season the pork chops on both sides with the sea salt and ground black pepper.

  4. Heat an oven-safe skillet over high heat and add olive oil.

  5. Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.

  6. Flip the pork chops over, add the sauce, sauteed mushrooms, and transfer to oven for 6-8 minutes, or until no longer pink in the center.

  7. Serve with sauteed green beans, if desired.

Creamy Mushroom Pork Chops

Sweet and Sour Pork Chops

Ingredients

  • For the sweet and sour glaze:

  • 2 tablespoon rice wine vinegar

  • 2 tablespoon raw honey

  • 3 tablespoon low sodium chicken broth

  • 1 cloves garlic, minced

  • 1/4 teaspoon crushed red pepper flakes

  • For the pork chops:

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • 2 thick pork chops

  • 1 tablespoon olive oil

  • Serving suggestion: sauteed red and green bell peppers

Instructions

  1. Preheat oven to 400 degrees F.

  2. In a small mixing bowl, combine the vinegar, honey, garlic, chicken broth, and crushed red pepper flakes.

  3. Season the pork chops on both sides with the sea salt and ground black pepper.

  4. Heat an oven-safe skillet over high heat and add olive oil.

  5. Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.

  6. Flip the pork chops over, add the sweet and sour glaze, and transfer to oven for 6-8 minutes, or until no longer pink in the center.

  7. Serve with sauteed red and green bell peppers, if desired.

Sweet and Sour Pork Chops

Rosemary Garlic Pork Chops

Ingredients

  • For the rosemary garlic rub:

  • 1 tablespoon fresh rosemary, chopped

  • 2 cloves garlic, minced

  • 2 tablespoon olive oil

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • For the pork chops:

  • 1 tablespoon olive oil

  • 2 thick pork chops

  • Serving suggestion: sauteed baby red potatoes

Instructions

  1. Preheat oven to 400 degrees F.

  2. In a small mixing bowl, combine the rosemary, garlic, olive oil, sea salt, and pepper.

  3. Heat an oven-safe skillet over high heat and add olive oil.

  4. Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.

  5. Flip the pork chops over, add the rosemary sauce, and transfer to oven for 6-8 minutes, or until no longer pink in the center.

  6. Serve with sauteed baby red potatoes, if desired.

Rosemary Garlic Pork Chops
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