Pork is one of the most versatile meats to cook, and this recipe for pork chops with balsamic caramelized onions is simple, reliable, and delicious.
Perfect for a busy weeknight or an easy date-night dinner, this dish features well-seared pork chops topped with sweet, slowly caramelized red onions finished in a balanced balsamic reduction.
I like to serve these pork chops on a bed of peppery arugula, which brightens the richness of the meat and onions. It’s a great recipe any time of year.
In this Article
- There is nothing sweeter than caramelized onions.
- What is balsamic vinegar?
- Helpful ingredient tips
- Cooking tips and step-by-step instructions
- Pro tip
- What to serve with the pork chops
- Frequently Asked Questions
- Recipe
There is nothing sweeter than caramelized onions.
Cooking onions slowly over medium-low heat allows their natural sugars to release and concentrate. Sweating the onions in a little olive oil (or butter) transforms them into soft, sweet, deeply flavored caramelized onions.
Stir frequently during the roughly 20 minutes the onions spend in the skillet to prevent burning and ensure even color. Timing can vary slightly depending on your stove and pan.
Red onions become particularly soft and sweet when caramelized and pair especially well with balsamic vinegar.
What is balsamic vinegar?
Balsamic vinegar is a sweet, dark, concentrated vinegar made from cooked grape must. It adds rich flavor to salad dressings, sauces, marinades, and even desserts.
Traditional balsamic vinegar (Aceto Balsamico Tradizionale) is produced from a single ingredient—the cooked, concentrated juice of pressed grapes—and is aged in barrels for many years. Wines labeled with the D.O.P. seal indicate authentic, protected origin and traditional production methods.
For this recipe, a mid-priced balsamic vinegar works well—there’s no need to use an extremely aged and expensive bottle. If you like, you can also make or keep a balsamic glaze in the fridge for drizzling over vegetables, ice cream, and sauces.
Helpful ingredient tips
This is a short overview—see the recipe for exact amounts and full instructions.
Pork chops – Bone-in pork chops are ideal for flavor and juiciness. Ask your butcher for chops that are uniform in thickness, about 1 to 1 1/2 inches.
Olive oil – Used for both caramelizing onions and searing the chops.
Red onion – When cooked, red onions turn very sweet and complement the balsamic vinegar beautifully.
Balsamic vinegar – Added to deglaze the pan and glaze the onions. Use a good-quality, mid-range balsamic for best results.
Thyme leaves – Fresh thyme adds a subtle herbal note that pairs nicely with pork and onions.
Cooking tips and step-by-step instructions
Have all ingredients measured and within reach before you start. One extra step I recommend: make a few shallow cuts in the fat band around each chop (don’t cut through). This prevents the chop from curling and helps it cook evenly.
- Begin by caramelizing the sliced red onions in 1 tablespoon of olive oil over medium heat, stirring frequently until they are soft and golden, about 20 minutes. Transfer the onions to a bowl and set aside.
- Pat the pork chops dry and season generously with salt and pepper.
- Heat the remaining oil in the same skillet over medium-high heat. Sear the chops without crowding the pan—work in batches if needed—until well browned, about 5 minutes per side for thick chops. If they brown too quickly, lower the heat.
- Remove the cooked chops to a dish, cover loosely with foil, and let them rest. The residual heat will finish cooking them while preserving juices.
- Return the skillet to medium heat, add the balsamic vinegar and scrape up browned bits from the pan. Stir the caramelized onions back in and simmer until the vinegar reduces and coats the onions. Season with salt, pepper, and stir in the thyme.
- Spoon the balsamic caramelized onions over the rested pork chops and serve immediately.
Pro Tip
- Avoid using plain cast iron for acidic reductions like balsamic vinegar. The acidity can react with the iron, affecting the pan’s surface and the flavor. Use an enameled cast-iron skillet, stainless steel, copper, or another non-reactive pan for best results.
What to serve with the pork chops
I served these chops over a bed of arugula for contrast, but they also pair wonderfully with couscous, rice, roasted vegetables, or creamy mashed potatoes.
Frequently Asked Questions
What is the secret to juicy, tender pork chops?
Bring the pork to room temperature before cooking and avoid overcooking. Resting the chops after searing allows carryover cooking and helps retain juices.
What is the best way to cook pork chops?
Sear the chops over medium-high heat to develop a golden crust, then lower the heat to finish cooking. Thick chops typically take about 5–6 minutes per side; adjust time as needed for thickness.
Is it better to bake or pan-fry pork chops?
Both work well. Searing in a skillet then finishing in the oven (or letting them rest off heat) yields great results. Baking is an easy, hands-off method but pan-searing gives more browning and flavor.
More recipes to try
Honey Balsamic Pork Chops
White Balsamic Pork Chops with Roasted Potatoes and Peas
Linguine with Prawns, Fresh Tomatoes and Spinach
Caramelized Onion and Bacon Tart
Pork Chops with Sweet and Sour Sauce
Equipment and ingredients used for this recipe
Recommended equipment includes a large heavy-bottom skillet (enameled cast iron, stainless steel, or copper), tongs, a sharp knife for trimming and slicing, and a tray with foil to keep the cooked chops warm while finishing the sauce.
Pork Chops with Balsamic Caramelized Onions
Ingredients
- 4 pork chops, bone-in center-cut, about 6 oz each (1 to 1 ½ inches thick)
- 3 tablespoons olive oil
- 1 red onion, halved and thinly sliced
- Salt, to taste
- 2 teaspoons coarse-ground black pepper
- ⅓ cup balsamic vinegar
- 1 teaspoon fresh thyme leaves
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until soft and caramelized, about 20 minutes. Transfer the onions to a bowl and set aside.
- Pat the pork chops dry and season both sides with salt and pepper. Return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil. Working in batches if necessary, sear the chops without crowding the pan until well browned on one side, about 5 minutes.
- Turn the chops and cook the other side until done. If they begin to brown too quickly, lower the heat. Remove the chops to a dish, cover with foil, and let them rest to finish cooking and retain juices.
- Return the skillet to medium heat, add the balsamic vinegar and scrape up any browned bits. Stir the caramelized onions back into the pan and simmer until the vinegar reduces and coats the onions.
- Season the onion mixture with salt and pepper, stir in thyme, then spoon the balsamic caramelized onions over the rested pork chops. Serve immediately.
Nutrition
| Carbohydrates: 7 g
| Protein: 29 g
| Fat: 20 g
Nutrition figures are estimates and should be treated as approximate.
- Course: Pork
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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Originally posted on September 20, 2020.