Balsamic Glazed Pork Chops

After a bit of a rough start to March, it seems the days are finally feeling more spring like in the Philadelphia area.   We managed to escape every snow storm this year and making it into the second week of March almost guarantees were home free….sigh   And although my body isn’t going to want to get up at what will feel like 3 am for the next week or so, Daylight Savings Time certainly was a welcome addition to this weekend!   Not only will I have some extra light to start taking available light pictures again, but more importantly it makes the day seem longer, and not quite so depressing.   I will not miss the grey skies of winter when we finally move to Florida.

This week I even had time to prepare a few different dishes.  Lisa and I  are creatures of habit and we do tend to eat the same things over and over again, and while it does make life easier for me as the home cook, as a food blogger it presents its challenges.  I have to keep coming up with new ways to prepare the same foods, or make entirely different meals.   We do enjoy trying new dishes, but there is something to be said for the comfort of a dish you know you’re going to enjoy.

I don’t eat red meat, but I do eat pork occasionally, and while shopping last week I saw some really good looking bone in organic pork chops, at the market.   Although I do usually buy boneless, I just couldn’t resist those lovely chops and thought the bone and extra fat might help make them a little more tender.   I also did a quick 2 hour marinade to give them a fighting chance.   Brining pork can really help out the chops or roast by adding a substantial amount of water to them prior to cooking, but I didn’t really have enough time to brine and I didn’t want to add that much salt to them, so I opted for marinating instead.

They would have benefited from another couple of hours in the marinade, but the finished product was moist, and so very flavorful.  The balsamic vinegar and maple mixture not only added flavor but gave the chops a wonderfully caramelized color.

Balsamic Glazed Pork Chop 6

I served up the chops with a simple sauteed spinach topped with  some Gorgonzola crumbles for a nice contrast of flavors.  We also enjoyed a nice seasoned rice along with the chops and spinach.

Balsamic Glazed Pork Chop 4


5.0 from 2 reviews
Balsamic Glazed Pork Chops
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 4
  • 4 Bone in Pork Chops - Organic if possible
  • ½ cup maple syrup
  • ¼ cup balsamic vinegar
  • ¼ cup tamari sauce
  • ½ cup olive oil
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 4 garlic cloves flattened
  • ½ cup water (optional)
  1. Blend together all the ingredients, except the water.
  2. Place the pork chops in a large bowl or baking pan and pour marinade over them
  3. if the mix does not cover the chops almost completely add in a little water to until it does. (the pan should be just big enough to hold the chops touching)
  4. Allow pork chops to marinate 2-4 hours
  5. Heat saute pan until very hot using a paper towel dipped in oil, lightly coat the pan, or use pan spray.
  6. Place the chops into the pan and allow them to remain on that side for at least two minutes, or until sugars in marinade caramelize ( you want the side to sear and get dark in color)
  7. Turn over pork chops and allow the other side to sear and caramelize (2-4 minutes)
  8. At this point the pork chops should almost be done.
  9. Turn over chops one last time and add two tablespoons of the marinade to the pan, after one minute remove the pan from the heat.
  10. Serve pork chops with your favorite sides


Thanks for stopping by today, and I hope the next time Pork Chops are on your menu at your house you give my recipe a try.   I know your family will love them!


  1. I think pork is a totally under-appreciated meat! I usually buy boneless too, but you have totally motivated me to go bone-in style. I do have to confess ignorance though-what is tamari sauce? Are there possible substitutes that would achieve a similar effect?

  2. Oh my gosh, I saw this photo on Facebook, and couldn’t keep my eyes off it. These balsamic glazed porkchops are a delightful weeknight or weekend dish. Thanks for sharing. Happy Mon., Chef Dennis!

  3. So yummy! I haven’t made pork chops in ages but this looks like a fantastic way to cook them.

  4. Eric’s a pork lover, and I am certain he’d devour these chops in minutes.

  5. This looks awesome chef! I am not a huge pork fan most of the time, but that glaze really sells it!

  6. It is definitely worth pinning, and of course cooking too! My hubby will be pleased. 🙂

  7. My Huuby loves anything with balsamic….can’t wait to try these out on him !

  8. Chef Dennis:
    This is my first time here! I love pork chops and yours look superb!!!
    I have never tried tamari sauce. Since I do not have it at home and intend to use soy sauce instead. Ah, I love your google community!!!

    • Thank you Denise! Soy will work fine, I actually used Tamari because I had it in my pantry gathering dust!
      I’m very happy to have you in our community, its hard to believe we’ve only been around for 3 months. Please tell all your blogging friends that aren’t already on G+ to come join us!


  9. Marianne says:

    Great recipe. I made it for dinner tonight. I roasted some potatoes and threw in some greens The pork chops were moist and tasty.

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