Balsamic Glazed Pork Chop with roasted onion, sautéed Brussels sprouts, and red bell pepper

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Yellow Onion
  • 8 oz. Brussels Sprouts
  • 1 Red Bell Pepper
  • 2 Bone-in Pork Chops
  • 2 fl. oz. Balsamic Vinegar
  • 1/2 oz. Honey
  • 2 tsp. Chicken Demi-Glace

Directions

  1. Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Halve and peel onion. Slice halves into ¼" strips. Place on half of prepared baking sheet. Drizzle with 1 tsp. olive oil and ¼ tsp. salt. Toss to coat and spread into a single layer on their side. Roast until softened and partially browned, 12-15 minutes. Remove from oven, stir, and set aside. Onion will finish cooking in a later step. While onions roast, prepare ingredients.

  3. Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Stem, seed, and cut red bell pepper into ½" dice. Rinse pork chops, pat dry and season both sides with ½ tsp. salt and ¼ tsp. pepper. Brush 1 Tbsp. balsamic vinegar (reserve remaining for glaze) on pork chops.

  4. Place a large non-stick pan over medium heat. Add 1 tsp. olive oil and pork chops to hot pan. Cook until seared and lightly browned, 2 minutes per side. Remove from pan and place on other half of baking sheet. Reserve pan; no need to wipe clean. Roast until onions are caramelized and pork chops reach a minimum internal temperature of 145 degrees, 6-9 minutes. Remove from oven and rest pork chops 3 minutes. While pork chops roast, cook Brussels sprouts.

  5. Return pan used to cook pork chops to medium-high heat. Add 2 tsp. olive oil and Brussels sprouts to hot pan. Cook undisturbed 2 minutes. Reduce heat to medium and cook, stirring occasionally, 2 minutes. Add red bell pepper and cook until vegetables are tender and browned, 4-5 minutes. Season with ½ tsp. salt and ¼ tsp. pepper and remove from burner.

  6. Place a small pan over medium-high heat. Add remaining balsamic vinegar, honey, chicken demi-glace, and any accumulated juices from resting pork chops. Bring to a boil and reduce to a light syrup, 2-4 minutes. Remove from burner and cool 2 minutes.

  7. Place vegetables on plate. Serve pork chop in front of vegetables and onions around pork. Spoon balsamic glaze over pork chop.

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