Pork Chops with Rosemary Vinegar Sauce
Transform your weeknight dinners with these irresistible Pork Chops with Rosemary Vinegar Sauce—where savory and tangy flavors come together in perfect harmony. Thick, juicy bone-in pork chops are seared to golden perfection, enveloped in the rich aroma of fresh rosemary and a luscious balsamic vinegar reduction. This elegant yet approachable dish is ready in just 35 minutes, making it ideal for both weeknight meals and special occasions. The velvety sauce, infused with garlic and a touch of chicken broth, amplifies the dish’s flavors, while the buttery finish provides a mouthwatering gloss. Serve these tender pork chops with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal that’s as comforting as it is sophisticated. With keywords like "pork chops recipe," "rosemary vinegar sauce," and "easy weeknight dinner," this recipe is a must-try for your next culinary creation!
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Ingredients
- 4 pieces (about 1-inch thick) bone-in pork chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves, minced garlic
- 3 tablespoons balsamic vinegar
- 1 cup chicken broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Directions
Step 1
Season both sides of the pork chops generously with salt and black pepper and let them rest for 5 minutes to allow the seasoning to penetrate the meat.
Step 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and foaming.
Step 3
Add the pork chops to the skillet and sear for 4-5 minutes on each side, or until they develop a deep golden-brown crust and are cooked through to an internal temperature of 145°F (63°C). Remove the pork chops from the skillet and set them aside on a plate, loosely covered with foil to keep warm.
Step 4
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the minced garlic and sauté for 30 seconds until fragrant, making sure it doesn’t burn.
Step 5
Add the balsamic vinegar to the skillet and scrape the bottom with a wooden spoon to deglaze the pan and release any browned bits.
Step 6
Stir in the chicken broth and bring the mixture to a simmer. Add the fresh rosemary sprigs and let the sauce reduce for about 5 minutes, stirring occasionally, until it thickens slightly.
Step 7
Remove the rosemary sprigs from the sauce and stir in the remaining tablespoon of butter to add richness and gloss to the sauce.
Step 8
Return the pork chops to the skillet, along with any juices that collected on the plate, and spoon the rosemary vinegar sauce over the chops. Let them warm through for 1-2 minutes.
Step 9
Serve the pork chops immediately, drizzled with the rosemary vinegar sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
| Serving size | (1159.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2376.3 |
| Total Fat 164.1g | 0% |
| Saturated Fat 58.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 606mg | 0% |
| Sodium 3404.7mg | 0% |
| Total Carbohydrate 11.8g | 0% |
| Dietary Fiber 0.6g | 0% |
| Total Sugars 7.8g | |
| Protein 196.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 152.8mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 2882.8mg | 0% |
Source of Calories