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Sautéed Pork Chops with Balsamic Onions

Scott Phillips

Servings: four.

Cooking onions in balsamic vinegar is a shortcut of sorts, helping them develop a deep, caramelized flavor that usually takes lots of time. It also offers a tangy counterpoint to the sweetness. Like this recipe? Check out more easy 5-ingredient dinners.


  • 3 Tbs. olive oil; more if needed
  • 1 large red onion (about 13 oz.), cut in half and thinly sliced crosswise
  • 4 bone-in center-cut pork chops (1 to 1-1/2 inches thick)
  • 1 Tbs. kosher salt; more to taste
  • 2 heaping tsp. coarsely ground black pepper; more to taste
  • 1/3 cup balsamic vinegar
  • 1 Tbs. fresh thyme leaves

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 400
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 100
  • Sodium (mg): 1850
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 31


  • Heat 1 Tbs. of the oil in a very large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and caramelized, about 20 minutes (if the onions start to burn, reduce the heat to medium low). Transfer the onions to a bowl and set aside.
  • Pat the pork chops dry with paper towels and rub both sides with the salt and pepper. Return the pan to the burner, add the remaining 2 Tbs. olive oil, and increase the heat to medium high until the oil is hot but not smoking. (If you don’t have a sauté pan large enough to fit the chops without crowding, use two smaller sauté pans, heat 1-1/2 Tbs. olive oil in each, and cook two chops in each.) Cook the chops until well browned on one side, 3 to 5 minutes. Turn and cook the other side until the meat is done, 2 to 4 minutes. (If they start to burn, turn down the heat slightly.) To check for doneness, make a small cut near the bone and look inside—the pork should have a hint of pinkness. If it’s still red, cook for another minute and check again. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 minutes before serving.
  • Meanwhile, put the pan back over medium heat and add the balsamic vinegar and caramelized onions (if you used two pans for the chops, use just one for the onions). Simmer, scraping the pan with a wooden spoon, until the vinegar is reduced enough to just coat the onions, 2 to 3 minutes. Stir in the thyme and season with salt and pepper to taste. Serve immediately with the pork chops.


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Reviews (10 reviews)

  • DonBishop | 10/28/2019

    Simple and flavorful. This is a little gem that packed a lot of flavor in very few ingredients. My wife and I both enjoyed it and will be making it again. Probably for company.

  • user-4203495 | 11/29/2014

    The best i've ever tasted. To cut the tartness you can add a packet of Stevia or your sweetener of choice.

  • JeneenJ | 02/27/2014

    This was so easy and so, so good. Will definitely be making this one again!

  • user-477540 | 12/24/2013

    Great flavor. Easy to make.

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