Balsamic-Glazed Pork Chops


This is one of Rachael Ray’s recipes that I will make again and again. I’ve noticed over the last few years, her recipes are hit and miss with me. Some come out very good, like this Balsamic-Glazed Pork Chops, and others were disasters (tales for another time my friends). The glaze combines olive oil, balsamic vinegar, honey, chicken stock, fresh rosemary and thyme, onions and garlic. The result is a slightly sweet and tantalizing sauce that not only compliments the pork chops but whatever starch you serve with it. I usually serve brown rice with this but have also served couscous.  Surprisingly, I could not locate this recipe on The Food Network but found it on this site. I did not make the Arugula-Basil Rice Pilaf with this as you can see from the pictures. I tried it the first time and it really did not impress. I did serve a vegetable with this, but it was just frozen corn and wouldn’t have made the picture look any better (although I know the picture is looking pretty bland and beige)!

Overall rating: 4.5 stars

Balsamic-Glazed Pork Chops with
Arugula-Basil Rice Pilaf

Recipe from: Rachael Ray 365
by Rachael Ray
Cookbook Heaven at

Serves 4

  • 3 tablespoons cold unsalted butter

  • 1 (6 ounce) box rice pilaf mix, such as Near East brand

  • 3 tablespoons extra-virgin olive oil (EVOO)

  • 4 (1-inch-thick) center-cut pork loin chops

  • Salt and freshly ground black pepper

  • 1 small onion, chopped

  • 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped

  • 1 sprig of fresh rosemary, chopped

  • 3 garlic cloves, chopped

  • 1/4 cup balsamic vinegar (eyeball it)

  • 2 tablespoons honey

  • 1 cup chicken stock or broth

  • 2 cups trimmed and chopped arugula (from 1 bunch)

  • 15 to 20 fresh basil leaves, shredded or torn

  1. In a medium pot over high heat, combine 1 tablespoon of the butter and 1 3/4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.

  2. While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

  3. Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.

  4. While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.

  5. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.


1 Comment »

  1. […] night I made this Rachael Ray 30 minute meal, except with chicken instead of pork chops. I am proud to say it really did only take me about 35 […]

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