Balsamic Citrus Pork Chops
Elevate your weeknight dinner routine with these vibrant and flavorful Balsamic Citrus Pork Chops. Juicy pork chops are marinated in a zesty blend of balsamic vinegar, fresh orange and lemon juices, and a touch of honey for the perfect balance of tangy and sweet. Infused with garlic, dried thyme, and fragrant citrus zest, this dish is seared to golden perfection and finished with a luscious glaze that captures all the marinade’s bold flavors. Ready in just 30 minutes (excluding marinating), this dish is ideal for busy evenings yet elegant enough to impress at a dinner party. Serve these succulent pork chops with a side of roasted vegetables or creamy mashed potatoes for an unforgettable meal that’s as easy to prepare as it is delicious. Perfect for lovers of bright, savory flavors, this recipe combines simplicity and sophistication in every bite!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 3 tablespoons Balsamic vinegar
- 0.25 cup Orange juice
- 2 tablespoons Lemon juice
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Orange zest
- 1 teaspoon Lemon zest
Instructions
In a medium bowl, whisk together balsamic vinegar, orange juice, lemon juice, minced garlic, olive oil, honey, dried thyme, salt, and black pepper to make the marinade.
Add the orange zest and lemon zest to the marinade and mix well.
Place the pork chops in a large zip-top bag or shallow dish, then pour the marinade over them. Seal the bag or cover the dish, and marinate the pork chops in the refrigerator for 1–2 hours (or at least 30 minutes if short on time).
When ready to cook, remove the pork chops from the marinade and pat them dry with paper towels. Reserve the marinade for making the glaze.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the skillet is hot, sear the pork chops for 3–4 minutes per side or until golden brown.
Reduce the heat to medium, cover the skillet, and cook the pork chops for an additional 6–8 minutes, flipping once, until they reach an internal temperature of 145°F (63°C). Remove the pork chops from the skillet and let them rest on a plate, loosely covered with foil.
In the same skillet, pour in the reserved marinade and bring it to a boil over medium-high heat. Reduce the heat to low and simmer for 3–5 minutes, stirring frequently, until the marinade thickens into a glaze.
Return the pork chops to the skillet and spoon the glaze over them, turning to coat evenly.
Serve the balsamic citrus pork chops warm, garnished with additional citrus zest or fresh herbs if desired.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 47.8 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
