Bone-in pork chops, skillet seared and brushed with a spicy syrup and balsamic glaze.
Spicy Sweet Balsamic Glazed Pork Chops
The inspiration from this came from repeatedly seeing maple-glazed-something-or-another all over the place here lately! Well, I guess it is that time of year, although I might add, maple isn't king in the Deep South. Cane and sorghum syrup are!
I served these with potatoes cooked in the microwave with my Anyday Pan along with some mixed vegetables, although my Quick Fix Southern-Style Green Beans, using canned green beans, onion and bacon and some roasted potatoes cooked in the air fryer are great sides also.
This is a wonderful glaze with just a bit of heat to kick things up just a bit.
Here's how to make my spicy sweet balsamic glazed pork chops, and as always, a quick swipe or scroll will get you straight to the recipe text, with measurements and full instructions.
Tip: When you're working with a sticky syrup or honey, spray the measuring cup with some oil and it will slide right out!
Combine glaze ingredients in a saucepan. I'm using water with Mrs. Miller's chicken soup base for the chicken stock/broth, 1/2 cup pure cane syrup, 2 tablespoons balsamic vinegar and a teaspoon on Creole (or Cajun) seasoning.
Bring mixture to a boil; reduce to just slightly over medium and cook until slightly thickened and reduced to about half, stirring regularly, about 20 minutes; set aside.
Season chops on both sides with seasoning salt, black pepper, garlic powder and chili powder.
Heat olive oil in a large, non-stick skillet over medium high heat. Place chops into skillet in a single layer and sear about 2 to 3 minutes.
Brush the top with the balsamic syrup reduction.
Continue brushing and turning until chops are cooked through and reach 145 degrees F on an instant read thermometer when inserted into the side of the chop. Total time will depend on the thickness of the chops.
Coat chops on both sides with glaze before plating and spoon remaining sauce over chops before serving - you won't want to miss that. And remember, pork chops cook pretty quick, so keep an eye on them. They are so easy to overcook and although they are super delish when cook properly, there's nothing worse than biting into a chewy, tough, overdone pork chop.
I'm pretty sure that this glaze would be excellent on baked chicken too. I'll be trying that somewhere along the way too.
For more of my favorite pork recipes, visit my page on Pinterest!
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20230917/20200324
.