Balsamic Roasted Pork Chops is a simple, completely delicious recipe that you can enjoy as a weeknight dinner, or fancy enough to serve to friends over the weekend. High protein, gluten free, dairy free and whole30 and paleo friendly recipe.
My husband is obsessed with watching America’s Funniest Videos. He watches episode after episode in the evenings. Somehow I always get sucked into watching right along with him when I should be working.
He is constantly asking me to watch this, look at that. And damn it, I do it. Then of course I have to watch and before you know it I have lost an hour of time and have seen more laughing baby, and cat videos than I ever wanted to see.
It’s a good thing he hasn’t figured out how to DVR episodes or I wouldn’t be able to get any recipes up to share with you! LOL.
This recipe turned out even better than I anticipated. It was down right amazing. Using French bone in pork chops gives you a truly flavorful chop. I highly recommend using them if you can find them, but basic bone in chops will work just as well. I am not embarrassed to admit that I gnawed on the bone, this was so good. I served this along side a roasted new potatoes and brussels sprouts.
Make sure you use a heavy skillet that is heated to medium high heat when browning your pork chops. Your pork chops should sizzle as soon as you place them in the pan, and do not over crowd the pan, if needed cook them in two batches. I had pork chops that were 1″ thick, if your pork chops are thicker you need to increase your baking time until the internal temperature of your pork chops reach 145°.
- 4 bone pork loin chops (1″- 11/2″ each) {I used French cut but any bone in will work}
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh rosemary, diced
- 1 tablespoons butter {use ghee for paleo and whole30}
- 2 tablespoons extra virgin olive oil
- 1 large red onion, halved and thinly sliced
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- Preheat oven to 350°
- Evenly sprinkle each side of pork chops with salt, pepper and rosemary.
- In a large heavy oven safe skillet, add butter and olive oil over medium high heat. {you don’t want oil popping but your chops should sizzle immediately when you add them}
- Add chops to skillet and cook until browned 3-4 minutes, flip and cook till other side is browned. Remove and set aside on plate.
- In the same skillet, add onion and toss in juices to coat and brown. Cooking for a minute, add vinegar and honey. Sauce will sizzle and bubble and should start to cook down. Reduce heat if you have too much splattering.
- Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops. You want the internal temperature on your pork chops to be 145°
- Remove from oven, plate and spoon glaze and roasted red onion over top of chops.
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Dear Amy, what a beautiful meal. I love the touch of honey with the rosemary..what a wonderful pairing of flavors. xo, Catherine
Hi Amy, you list this as Whole 30, but Honey is not Whole 30 compliant. May I suggest you make a note of that in the recipe for those who may not know this and are trying to stick to the plan?
Thanks 🙂
Great meal! I made it, with one exception. The addition of honey makes it not whole30 compliant – but it was delicious without!
Googled for a recipe that didn’t involve chicken or fish to honour a request for a meal and as an almost novice this came out very well. Thanks.