These Gluten Free, Dairy Free Balsamic Glazed Pork Chops are tender, juicy, and packed with flavors of healthy and delicious ingredients.
This article is sponsored by Annie's Dressing.
This Balsamic Glazed Pork Chops Recipe is so easy and makes your kitchen smell so glorious that you'll be feeling like a professional chef in no time. At least, that's how I felt after Will took a bite of this recipe and said, "This is really good." Love me a husband praise.
There is no such thing as someone else telling you that something that you think is good is really good. I feel like I trust my taste buds, but it doesn't hurt when someone else reassures me that what I'm devouring is really worth every bite.
Well, these pork chops are worth it.
They're packed with flavors you wouldn't expect considering how few ingredients are involved, but what makes these chops have some serious chops is the balsamic glaze, made delicious. Annie's Organic Balsamic Vinaigrette.
Tell me more about Annie's Dressing
I've been a fan of Annie for LONG, mainly because they have so many certified organic anti-allergic products made without artificial flavors or synthetic colors. Their dressings are always in my fridge (they have over 20 kinds), and while dressings tend to be synonymous with salads, there is so much more you can do! Annie's Organic Balsamic Vinaigrette, for example, is perfect for marinating meats by creating a glaze for this pork chop recipe (wink).
Where can I find it?
Natural Grocers has the largest selection of Annie dressings I've seen. If you haven't been to Natural Grocers, you need to check it out. Find a store near you here.
Now, how do you make those balsamic glazed pork chops?
Once you've got your bottle of Annie's Organic Balsamic Vinaigrette, it's time to make these Balsamic Glazed Pork Chops. Here is what you will need:
Start by mixing the olive oil, garlic, thyme, salt and pepper in a small bowl. Rub this mixture evenly on all sides of your pork chops and place the chops in a plastic bag to marinate for at least an hour and a half in the refrigerator. Half an hour before cooking, take them out of the refrigerator to allow them to come to room temperature.
When you are ready to cook, preheat your oven to 400 °. Line a baking sheet with foil and place your pork chops on the baking sheet. Bake 25 minutes or until a meat thermometer reaches 155 °.
Remove these chops from the oven and place them on a cutting board. Tent with foil while you make your frosting.
Transfer the drops from the drip pan to a medium saucepan. Add the vegetable broth and balsamic vinaigrette. Bring to a boil and cook, stirring often, until reduced by half (about 10 minutes). Season with salt and pepper to taste.
Slice your pork chops, drizzle on your frosting and dig!
I love to accompany these chops with roasted vegetables (like these potatoes), but the secondary options are truly endless.
Balsamic Glazed Pork Chops
- 4 boneless pork chops
- 3 tablespoons of olive oil
- 3 garlic cloves, minced
- 2 teaspoons of dried thyme
- Salt and pepper to taste
- ¼ cup vegetable broth
- ½ cup Annie's Organic Balsamic Vinaigrette
- Salt and pepper to taste
For the pork chops
For the balsamic glaze
- Combine olive oil, garlic, thyme, salt and pepper in a small bowl and rub evenly over the pork chops.
- Place the pork chops in a Ziplock bag and refrigerate for at least an hour and a half. Take them out of the refrigerator half an hour before cooking to allow them to come to room temperature.
- Preheat the oven to 400 ° and line a baking sheet with aluminum foil. Bake 25 minutes or until a meat thermometer reads 155 °.
- Move the pork chops to a cutting board and cover with foil while you make the frosting.
- Transfer the drops from the drip pan to a medium saucepan. Add the vegetable broth and balsamic vinaigrette.
- Bring to a boil and cook, stirring often, until reduced by half (about 10 minutes).
- Slice your pork chops, drizzle on your frosting and dig!
For the pork chops
For the balsamic glaze
Are you a fan of Annie's Dressing?
What would you do with the balsamic vinaigrette?
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