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 dish that brings together the rich flavors of marinated pork and a creamy side that will have everyone asking for seconds. The pork chops are beautifully seared, creating a golden crust, while the balsamic reduction transforms the dish into a savory-sweet delight. I first stumbled upon this recipe during a busy weeknight when I needed something quick yet comforting. Since then, it has become a staple in our home—perfect for weeknight dinners or as an impressive meal for guests without breaking a sweat.

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

What really makes this dish shine is its simplicity. With just a handful of ingredients, you can whip up a gourmet-feeling dinner in under 30 minutes. Plus, the cauli mash acts as a velvety companion, soaking up all the wonderful balsamic sauce. Not only is it full of flavor, but it’s also budget-friendly, making it an ideal choice for busy families or novice cooks. I can already feel your excitement—so let’s roll up our sleeves and get cooking this delightful dish!

Why You’ll Love This Recipe

Simple & Quick: Whip up this dish in just about 30 minutes, making it ideal for busy weeknights.
Irresistible Flavor: Sweet and tangy balsamic sauce paired with juicy pork chops is pure bliss.
Eye-Catching Appeal: The golden pork chops paired with creamy cauli mash create a colorful and appealing plate.
Flexible Serving: Perfect for dinner with loved ones, yet easy enough for meal prep or a cozy Sunday brunch.
Diet-Friendly Options: Easily made gluten-free, and it pairs wonderfully with various healthy sides.

Ingredients You’ll Need

4 thick cut pork chops: Look for chops that are at least 1 inch thick; bone-in varieties add flavor.
1 teaspoon Italian seasoning: A blend of dried herbs that elevates the meat’s flavor profile.
½ teaspoon each of salt and pepper: Essential for enhancing the natural flavors of the pork.
1 tablespoon each of butter and olive oil: The mix creates a nice sear while adding richness to the dish.
2 cloves garlic, finely minced: Adds a wonderful aroma and flavor to the sauce.
½ cup balsamic vinegar: This will be the star of the sauce, providing a sweet tartness.
½ cup chicken stock: Keeps the sauce flavorful and adds depth.
¼ cup brown sugar: Balances the acidity of the balsamic vinegar nicely.
1 tablespoon each of cornstarch and cold water: Used for thickening the sauce to just the right consistency.
Minced parsley, to serve: A fresh and colorful garnish that brightens the dish.

How to Make Balsamic Pork Chops with Cauli Mash

Dry and Season: Start by patting the pork chops dry with a paper towel. This step is crucial to achieving that beautiful golden sear later on. Once dried, season both sides evenly with 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of pepper.

Sear the Pork Chops: Heat 1 tablespoon each of butter and olive oil in a large pan over medium-high heat. When the oil shimmers, add the seasoned pork chops. Sear them for about 8-10 minutes, flipping halfway through, until they develop a lovely golden crust. If your chops have a nice fat cap, don’t forget to brown that too! Once seared, remove them from the pan and place them on a plate, allowing them to rest.

Prepare the Balsamic Sauce: With the pork chops resting, remove all but 1 tablespoon of the fat from the pan. This is where the flavor magic happens! Add 2 cloves of finely minced garlic and sauté for about 30 seconds until it’s fragrant—your kitchen will smell incredible! Next, pour in ½ cup of balsamic vinegar, ½ cup of chicken stock, and ¼ cup of brown sugar. Bring this mixture to a boil for about 2 minutes, scraping any delicious bits off the bottom of the pan.

Cook the Pork Chops: Return the seared pork chops to the pan, along with any juices that have accumulated on the plate. Reduce the heat to medium-low, cover the pan, and let everything simmer until your pork chops reach an internal temperature of 145 degrees Fahrenheit—this should take around 5 minutes. Cooking with the lid on helps retain moisture.

Thicken the Sauce: Remove the pork chops again and place them on the plate. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour this into your pan, stirring for about 30 seconds until the sauce thickens. Return the pork chops back to the pan, coating them in the lovely sauce. For a beautiful finishing touch, sprinkle some minced parsley on top before serving.

Storing & Reheating

To store leftovers, place them in an airtight container in the refrigerator where they’ll keep for up to 4 days. If you’d like to freeze your balsamic pork chops with cauli mash, wrap them tightly in plastic wrap and aluminum foil; they can be frozen for up to 3 months. To reheat, place the pork chops in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes or until heated through. Just keep in mind that the texture of the pork may change slightly upon reheating, but adding a splash of chicken stock can help refresh the dish.

Chef’s Helpful Tips

Avoid overcooking the pork chops by using a meat thermometer. They’re best enjoyed at 145 degrees Fahrenheit.
If your pork is becoming too brown, reduce the heat to medium.
To make the cauli mash incredibly smooth, consider using a potato ricer instead of a regular masher.
Feel free to add other herbs like thyme or rosemary to enhance the aromatic qualities of the sauce.
This dish can be easily made ahead; simply reheat the pork chops in the sauce before serving.

Balsamic Pork Chops with Cauli Mash beautifully blend savory and sweet flavors while keeping things economical and quick. It’s the kind of dish that brings warmth to your dining table, inviting affection with every bite. Get creative with your sides, and don’t hesitate to explore different flavors to match your mood. The best recipes often come from a little experimentation. Enjoy every bite!

Recipe FAQs

Can I use other cuts of pork for this recipe?

Absolutely! While thick-cut pork chops are recommended for their juiciness, you can also use pork loin or tenderloin. Just adjust the cooking time accordingly since thinner cuts will cook faster.

Is there a non-alcoholic alternative to balsamic vinegar?

For a non-alcoholic option, you might consider using apple cider vinegar mixed with a bit of honey for sweetness. It will yield a different flavor but still be delicious!

Can I make cauli mash in advance?

Yes, you can prepare cauli mash ahead of time! Simply make it and store it in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or on the stovetop with a splash of milk or broth to bring it back to life.

How do I know when the pork chops are done?

Using a meat thermometer is the best way to ensure they are perfectly cooked! Aim for an internal temperature of 145 degrees Fahrenheit, and let them rest for a few minutes before slicing to retain juices.