Balsamic Glazed Pork Chops with Arugula Basil Pilaf
Treat your taste buds to the perfect balance of savory and zesty with these Balsamic Glazed Pork Chops with Arugula Basil Pilaf. This recipe features tender pork chops seared to golden perfection and coated in a rich, homemade balsamic glaze infused with honey and fresh rosemary. Paired with a fragrant pilaf made from fluffy basmati rice, wilted baby arugula, fresh basil, and a bright hint of lemon zest, this dish is a harmonious blend of bold and fresh flavors. Ready in just 50 minutes, it’s an elegant yet approachable meal perfect for weeknight dinners or entertaining. Serve it up for a meal that’s as stunning as it is satisfying!
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Recipe Information
Ingredients
- 4 pieces pork chops
- 0.5 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon fresh rosemary
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 cup basmati rice
- 2 cups chicken broth
- 2 cups baby arugula
- 0.5 cup fresh basil leaves, chopped
- 1 teaspoon lemon zest
Instructions
Start by preparing the balsamic glaze: In a small saucepan, combine the balsamic vinegar, honey, and rosemary. Bring to a simmer over medium heat. Allow the mixture to reduce by half, about 8-10 minutes, stirring occasionally. Remove from heat and set aside.
Season the pork chops evenly with salt, black pepper, and a drizzle of olive oil. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the pork chops in the skillet for 3-4 minutes per side until they are golden brown. Brush the balsamic glaze generously over the chops, then reduce the heat to low and cover. Continue cooking for another 5-7 minutes or until the internal temperature reaches 145°F (63°C). Remove from the skillet and let rest for 5 minutes.
Meanwhile, begin the pilaf: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the rice to the saucepan and stir for 1-2 minutes to lightly toast it. Pour in the chicken broth and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, fluff it with a fork and fold in the baby arugula, fresh basil, and lemon zest. Allow the arugula to wilt slightly from the residual heat.
To serve, plate a generous scoop of the arugula basil pilaf and top with a balsamic-glazed pork chop. Drizzle any remaining glaze over the top and garnish with fresh basil if desired.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 13.9 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 597 mg | 13% | |
*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.
