Pork is one of the most versatile meats to cook. This pork chops with balsamic caramelized onions recipe is simple, reliable, and easy to prepare.
It makes a perfect weeknight dinner for the family or an elegant date-night meal that’s easy to cook. The recipe features well-seared pork chops topped with sweet caramelized red onions finished in a balanced balsamic reduction.
I like to serve these chops over a bed of peppery arugula to balance the richness. It’s a delicious, year-round dinner that comes together without fuss.
In this Article
- There is nothing sweeter than caramelized onions
- What is balsamic vinegar?
- Helpful ingredient tips
- Equipment needed
- Cooking tips and step-by-step instructions
- Pro tip
- What to serve alongside
- Frequently asked questions
- More recipes to try
- Pork Chops with Balsamic Caramelized Onions (recipe)
There is nothing sweeter than caramelized onions
Cooking sliced onions slowly over medium-low heat allows their natural sugars to release and caramelize. Using a bit of olive oil or butter helps develop a deep, sweet, savory flavor.
Stir frequently while the onions cook — around 20 minutes on a gas stove — to prevent burning and ensure even caramelization. Timing may vary slightly depending on your stove.
Red onion becomes particularly soft and sweet when caramelized, and its flavor pairs beautifully with balsamic vinegar.
What is balsamic vinegar?
Balsamic vinegar is a sweet, dark, concentrated vinegar with a rich flavor that enhances salad dressings, sauces, marinades, and even desserts. Traditional balsamic vinegar is made from concentrated grape must that is fermented and aged.
High-quality traditional balsamic may be barrel-aged for many years, which increases its complexity and price. Authentic traditional balsamic is labeled “Aceto Balsamico Tradizionale” and often carries a D.O.P. designation assuring origin and production standards.
A simple balsamic glaze made by reducing vinegar with a touch of sweetener is handy to keep in the fridge and is excellent over roasted vegetables, sauces, or even ice cream.
Helpful ingredient tips
The ingredient list for this recipe is short and likely includes items you already have at home. Read the recipe section for complete measurements and instructions.
Pork chops – Bone-in center-cut chops are ideal. Ask the butcher for evenly cut chops about 1 to 1½ inches thick so they cook evenly and stay juicy.
Olive oil – Used for searing the pork chops and for caramelizing the onions.
Red onion – I recommend red onion for its sweetness after cooking; it pairs exceptionally well with balsamic.
Balsamic vinegar – Used to deglaze the pan and to coat the caramelized onions. Use a mid-range balsamic; no need to use the most expensive bottle for this preparation.
Thyme leaves – Fresh thyme adds a bright herb note to finish the dish.
Equipment needed
Use a large heavy-bottomed skillet for both the onions and the pork chops. A good skillet ensures even browning and helps create a fond to deglaze with the balsamic.
Cooking tongs are helpful for turning chops and handling onions. A baking sheet kept warm and covered with foil will hold cooked chops while you finish the sauce. A sharp knife makes trimming fat and slicing onions easier.
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Cooking tips and step-by-step instructions
Have all ingredients prepped before you begin. A small but important step: make shallow incisions in the fat band around the edge of each chop. Don’t cut through—this prevents the chop from curling and helps it cook evenly.
- Start by caramelizing the onions in a large skillet with 1 tablespoon olive oil, stirring frequently until soft and golden, about 20 minutes. Transfer the onions to a bowl and set aside.
- Pat the pork chops dry and season generously with salt and pepper. Add the remaining olive oil to the hot skillet and sear the chops without overcrowding the pan; cook in batches if needed. Sear about 5 minutes per side on a thick chop until well-browned.
- When the chops are cooked, remove them to a dish, cover with aluminum foil, and let them rest. Resting allows the internal temperature to even out and keeps the meat juicy.
- Return the skillet to medium heat, add the balsamic vinegar to deglaze the pan, scraping up any browned bits. Add the caramelized onions and simmer gently until the balsamic reduces slightly and coats the onions. Season with salt, pepper, and thyme.
- Serve the balsamic-coated onions over the rested pork chops and enjoy immediately.
Pro Tip
- Avoid using bare cast iron when cooking with acidic ingredients like balsamic vinegar. The acidity can react with the iron and affect the pan’s surface and flavor. Use an enameled skillet, stainless steel, or copper instead.
What to serve alongside
These pork chops pair well with a simple arugula salad, couscous, rice, roasted vegetables, or creamy mashed potatoes. Choose sides that balance the sweetness and acidity of the balsamic onions.
Frequently Asked Questions
What is the secret to juicy, tender pork chops?
Rest the chops at room temperature before cooking and avoid overcooking. Rest them briefly after cooking, covered loosely with foil, so the juices redistribute.
What is the best way to cook pork chops?
Start by searing over medium-high heat to develop a golden crust, then lower the heat to finish cooking. Thick chops generally take about 5–6 minutes per side depending on thickness and stove.
Is it better to bake or pan-fry pork chops?
Both methods work. Pan-searing followed by finishing in the oven (if needed) cooks chops quickly with excellent browning. Baking alone is an easy, hands-off option for even cooking.
More delicious recipes to try:
Honey Balsamic Pork Chops
White Balsamic Pork Chops with Roasted Potatoes and Peas
Linguine with Prawns, Fresh Tomatoes and Spinach
Caramelized Onion and Bacon Tart
Pork Chops with Sweet Sour Sauce
Equipment and ingredients used to create this recipe
Suggested equipment: a large heavy-bottom skillet, tongs, a baking sheet with aluminum foil to keep the chops warm, and a sharp knife for trimming and slicing.
Pork Chops with Balsamic Caramelized Onions
Ingredients
- 4 pork chops, bone-in center-cut, 6 ounces each, 1 to 1½ inches thick
- 3 tablespoons olive oil
- 1 red onion, halved and thinly sliced
- Salt, to taste
- 2 teaspoons coarse-ground black pepper
- 1/3 cup balsamic vinegar
- 1 teaspoon thyme leaves
Instructions
- In a large skillet heat 1 tablespoon olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until soft and caramelized, about 20 minutes. Transfer the onions to a bowl and set aside.
- Pat the pork chops dry with paper towels and season both sides with salt and pepper. Return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil. Sear the chops without crowding the pan (cook in batches if necessary), about 5 minutes per side, until well-browned. Lower the heat if they begin to burn.
- Remove chops from the skillet, place on a dish, cover with aluminum foil, and let rest while you finish the sauce.
- Return the skillet to medium heat and pour in the balsamic vinegar, scraping up any browned bits. Add the caramelized onions and simmer gently until the vinegar reduces and coats the onions.
- Season with salt and pepper, stir in the thyme leaves, and spoon the onions and sauce over the rested pork chops. Serve immediately.
Nutrition
Nutrition figures are estimates and not calculated by a registered dietitian.
- Course: Pork
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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Originally posted on September 20, 2020.