One of my favorite pork chop recipes is our Balsamic Rosemary Pork Chops! It is incredibly easy to make and delicious too! If you search the internet, there are so many different ways to make this but the use of Garlic Herb Butter in the sauce is what makes this recipe my favorite!
There are so many different ways to make garlic herb butter, but I actually really love Epicurean Garlic Herb Butter! It is by far the BEST!
I also use Chicken Stock Concentrate- I use it a lot in my recipes but you only need a little bit, so its easier to buy them in packets!
So what will you need for this Balsamic Rosemary Pork Chops recipe?
- 4-6 Pork Chops
- Fresh Rosemary
- 2 TBSP Chicken Stock Concentrate
- 5 tsp Balsamic Vinegar
- 2 tbsp Garlic Herb Butter
- 2tsp sugar
- Salt and Pepper
The first thing you want to do, is strip the rosemary leaves from the stems and finely chop them until you have about 1-2 tsp. Set aside, you will use later! Heat a little bit of oil in a pan. Pat dry your pork chops (this helps keep the juicy flavors of the pork chops in!) and place in a pan over medium-high heat. Season with Salt and Pepper. Cook until browned, it takes about 5-6 minutes per side. Turn off heat, set on a cutting board for later!
The sauce is super easy to make! You are going to heat up a little bit more oil in the same pan you cooked your pork chops. Add the rosemary and cook for about 30 seconds stirring. Add your stock concentrate, vinegar, 1/4 cup of water (add more if needed) and simmer for 3-4 minutes. Add a generous amount of pepper.
Turn off the heat and stir in the garlic herb butter until completely melted. Cut your pork chops and cover generously with your balsamic rosemary sauce and voila! You are done!
Balsamic Rosemary Pork Chops
Ingredients
- 4-6 Pork Chops
- 1/2 oz Rosemary stripped and chopped
- 2 tbsp Chicken Stock Concentrate
- 5 tsp Balsamic Vinegar
- 2 tbsp Garlic Herb Butter
- 2 tsp Sugar
- Salt and Pepper to taste
Instructions
- Strip rosemary leaves from stems and chop finely until you have about 1 tsp
- Pat pork dry with paper towels and season with salt and pepper
- Heat a bit of oil in a pan over medium-high heat
- Add Pork Chops, cook until brown on each side (5-6 minutes)
- Place pork chops on a plate and wipe out pan
- Using the same pan, heat a little bit more oil and add chopped rosemary. Stir and cook about 30 seconds
- Stir in Stock Concentrate, Vinegar, 1/4 Cup Water, and 2 tsp sugar. Bring to a simmer for about 3-4 minutes
- Turn off heat and stir in garlic butter until completely melted
- Cut pork chops into strips and drizzle your pan sauce over them
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