{"id":351216,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pork-chops-with-honey-balsamic-glaze\/"},"modified":"2024-08-24T14:00:48","modified_gmt":"2024-08-24T19:00:48","slug":"pork-chops-with-honey-balsamic-glaze","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pork-chops-with-honey-balsamic-glaze\/","title":{"rendered":"Balsamic Pork Chops"},"content":{"rendered":"<p>Pork\u2019s richness makes it a good match for tangy sauces or glazes and these balsamic pork chops are an excellent example. Most of us have enjoyed pork chops <a href=\"https:\/\/www.tasteofhome.com\/recipes\/applesauce-glazed-pork-chops\/\" data-name=\"www.tasteofhome.com\/recipes\/applesauce-glazed-pork-chops\/\" data-module=\"content engagement\" data-position=\"embedded links\">with applesauce<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pork-chops-with-sauerkraut\/\" data-name=\"www.tasteofhome.com\/recipes\/pork-chops-with-sauerkraut\/\" data-module=\"content engagement\" data-position=\"embedded links\">with sauerkraut<\/a> at one time or another and this contest-winning recipe ticks the same boxes. Better yet, It\u2019s simple to prepare. In fact, the only reason it takes even 30 minutes is because it calls for such thick and meaty chops.<\/p>\n<h2>Ingredients for Balsamic Pork Chops<\/h2>\n<ul>\n<li><strong>Pork chops:<\/strong> The thick-cut, bone-in loin chops are tender and large enough to make a lavish meal. They&#8217;re also thick enough to take a good sear without being overcooked.<\/li>\n<li><strong>Red pepper flakes:<\/strong> The crushed red pepper flakes complement the salt and pepper seasoning on the pork chops. It\u2019s not enough to make them feel especially spicy. Their modest heat will help balance the sweet and tart glaze.<\/li>\n<li><strong>Olive oil:<\/strong> This recipe doesn\u2019t call for a screaming-hot pan. A healthy olive oil is an appropriate choice despite its relatively low smoke point.<\/li>\n<li><strong>Balsamic vinegar:<\/strong> The dark color and distinctively tart and sweet flavor of balsamic vinegar makes it an excellent complement to rich pork.<\/li>\n<li><strong>Honey:<\/strong> Honey provides a sweetness that helps moderate the vinegar\u2019s acidity and its natural stickiness helps the glaze adhere to the chops.<\/li>\n<li><strong>Green onions:<\/strong> The green onions bring a mild onion flavor to the glaze along with a pop of vivid color.<\/li>\n<li><strong>Garlic:<\/strong> Fresh garlic makes a pungent and savory counterpoint to the glaze\u2019s dominant sweet and tart flavors.<\/li>\n<li><strong>Rosemary:<\/strong> Rosemary\u2019s flavor plays nicely with both garlic and pork. It is assertive enough to stand up to the boldly-flavored glaze.<\/li>\n<li><strong>Butter:<\/strong> Whisking butter into a sauce to enrich and flavor it is a trick cribbed from fine dining where \u201cmounting with butter\u201d is the final step in many a classic sauce.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the pork chops<\/h3>\n<p>Blot the pork chops\u2019s surface dry with paper towel or a clean kitchen towel. Season them with a sprinkle of salt, pepper and the crushed red pepper flakes. Heat the oil in a large skillet over medium heat. Arrange the pork chops in the skillet and cook them for five to seven minutes on each side until they\u2019re well browned and reach your desired level of doneness. For medium-rare, your thermometer should read 145\u00b0F and for medium they should reach 160\u00b0F. Remove the chops from the skillet and keep them warm.<\/p>\n<p><em>Editor\u2019s tip<\/em>: The USDA\u2019s Food Safety and Inspection Service changed its <a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/meat-fish\/fresh-pork-farm-table\" data-name=\"www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/meat-fish\/fresh-pork-farm-table\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"nofollow\">guidance on pork<\/a> several years ago. Whole cuts of commercially-raised pork (not ground) are now perfectly safe to eat at 145\u00b0F, with a pale-pink interior. Some people may not be comfortable eating pork at that level of doneness. If you fall into that category, it&#8217;s okay; they\u2019ll still be tender and tasty at the higher temperature.<\/p>\n<h3>Step 2: Prepare the glaze<\/h3>\n<p>In the same skillet, whisk together the vinegar, honey, green onions, garlic, rosemary, salt and pepper and bring them to a boil. Reduce the heat to a simmer and cook the glaze, uncovered, for six to eight minutes or until it\u2019s slightly thickened. Stir it as it cooks to keep it from sticking and to ensure that the browned-on pork juices are incorporated into the glaze with their savory flavors. Remove the glaze from the heat and whisk in the butter until it\u2019s melted. Pour the glaze over the pork chops and serve.<\/p>\n<h2>Balsamic Pork Chops Variations<\/h2>\n<ul>\n<li><strong>Grill the chops:<\/strong> You can\u2019t go wrong cooking the chops in a skillet (I\u2019m a big fan of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cast-iron-skillet-steak\/\" data-name=\"www.tasteofhome.com\/recipes\/cast-iron-skillet-steak\/\" data-module=\"content engagement\" data-position=\"embedded links\">cast iron<\/a> for this purpose). That said, grilling your pork is a great alternative. In this case prepare the glaze ahead of time or while the chops are on the grill. When the chops are nearly ready, brush part of the glaze over them and let them caramelize on each side. Serve them with additional glaze. You can do the same in your broiler if you wish.<\/li>\n<li><strong>Use alternative sweeteners:<\/strong> Honey is a solid choice for this glaze because of its sweet stickiness but there are alternatives. Clear corn syrup makes a 1:1 substitution for honey. Agave syrup has a nicely neutral flavor and you\u2019ll only need about half as much of it. For a more flavorful option, you could replace the 1\/2 cup of honey with a slightly larger quantity of brown sugar (about 2 tablespoons). Sugar isn\u2019t a liquid sweetener and you\u2019ll need to also add 2 or 3 tablespoons of water. Stir and simmer the mixture until the sugar dissolves and makes a smooth glaze.<\/li>\n<li><strong>Turn to\u2026pomegranate?:<\/strong> Yep, pomegranate. One of the most intriguing alternatives to balsamic vinegar is <a href=\"https:\/\/www.tasteofhome.com\/article\/pomegranate-molasses\/\" data-name=\"www.tasteofhome.com\/article\/pomegranate-molasses\/\" data-module=\"content engagement\" data-position=\"embedded links\">pomegranate \u201cmolasses,\u201d<\/a> which is just pure pomegranate juice that\u2019s cooked down until it thickens. It\u2019s dark like balsamic vinegar and has a nice balance of sweet and tart flavor. You\u2019ll need less honey, so add it slowly until you\u2019re happy with the flavor and then drop in the remaining flavoring ingredients. You may need to add a splash of water to thin it out. Pomegranate\u2019s fruitiness brings an interesting extra layer of flavor to the pork.<\/li>\n<\/ul>\n<h2>How to Store Balsamic Pork Chops<\/h2>\n<p>These are big chops so you might not finish them in a single sitting. Leftover pork chops (whole or partial) should be refrigerated as soon as possible after the meal for food safety reasons. You can pack them into airtight food storage containers or simply use zipper-seal bags.<\/p>\n<h3>Can I make my pork chops ahead of time?<\/h3>\n<p>You can make them up to a day ahead although they won\u2019t taste as good as they do when they\u2019re fresh-cooked. Making the glaze ahead of time is a good time-saver, though. The glaze\u2019s flavors will improve as it sits overnight. Reheat it before serving to restore its pourable texture (it will thicken once it\u2019s cold).<\/p>\n<h3>How long will balsamic glazed pork chops keep?<\/h3>\n<p>You can reasonably take three to four days to eat up any leftovers.<\/p>\n<h2>Balsamic Pork Chops Tips<\/h2>\n<h3>Can I use this recipe with other cuts of pork?<\/h3>\n<p>You sure can! Feel free to substitute other cuts of pork chops, like sirloin chops. Even leg steaks or shoulder chops are appropriate. They\u2019ll be chewier and have more texture. Alternatively you can use the same glaze with pork tenderloins, either cut whole or into medallions.<\/p>\n<h3>What can I use in place of rosemary?<\/h3>\n<p>Not everyone likes rosemary and if it\u2019s not your thing, <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-herbs\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-herbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">other herbs<\/a> including thyme, sage, summer savory (sort of like a combination of thyme and sage but peppery) or tarragon are all good alternatives.<\/p>\n<h3>Do I have to use such big chops?<\/h3>\n<p>No, of course not. If you\u2019re not big eaters the recipe can easily be adapted for thinner or smaller chops. Thin chops won\u2019t take as long to cook, so you\u2019ll need to cook them at a higher temperature for a shorter time. That means choosing a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">frying oil<\/a> that can withstand higher temperatures. Alternatively you could stick with thick-cut pork and use smaller boneless loin chops instead.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rich pork pairs well with tangy sauces and these balsamic pork chops are a slam-dunk. The balsamic-and-honey glaze comes together quickly, and it&#8217;s pure magic on thick-cut pork loin chops.<\/p>\n","protected":false},"author":7061,"featured_media":2051982,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304292,304338,304433,303966,304408,304368,303887,306848,304268,307307,304455,304197,307383,307398,304350,324623,304020,304005,304150,303883,304473,304353],"categories-v2":[308319,308984,308481,308305,308992,308833,308495,308813,308745,308478,309603,259483,310342,308860,339209,310410,310424,309001,309177,308594,308549,309434,308476,308876,309005],"coauthors":[343387],"recommended_recipes":[{"post_title":"Maple-Glazed Pork Chops","post_link":"\/recipes\/maple-glazed-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/01\/Maple-Glazed-Pork-Chops_EXPS_TOHD24_12983_AbbeyLittlejohn_08.jpg"},{"post_title":"Pork Chops with Honey-Garlic 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Glaze","post_link":"\/recipes\/pork-chops-with-chipotle-cherry-glaze\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pork-Chops-with-Chipotle-Cherry-Glaze_exps33361_SD1785605D58B_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_160443_JuliaHartbeck.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pork-chops-with-honey-balsamic-glaze\/","name":"Balsamic Pork Chops","datePublished":"2018-01-01","dateModified":"2024-08-24","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_160443_JuliaHartbeck.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Rich pork pairs well with tangy sauces and these balsamic pork chops are a slam-dunk. The balsamic-and-honey glaze comes together quickly, and it's pure magic on thick-cut pork loin chops.","recipeIngredient":["4 bone-in pork loin chops (1 inch thick and 10 ounces each)","1\/2 teaspoon crushed red pepper flakes","1\/2 teaspoon salt","1\/2 teaspoon pepper","2 tablespoons olive oil","GLAZE:","1\/2 cup balsamic vinegar","1\/2 cup honey","3 green onions, chopped","2 garlic cloves, minced","1 teaspoon minced fresh rosemary or 1\/4 teaspoon dried rosemary, crushed","1\/8 teaspoon salt","1\/8 teaspoon pepper","1\/4 cup butter, cubed"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the pork chops","text":"Blot the pork chops\u2019s surface dry with paper towel or a clean kitchen towel. Season them with a sprinkle of salt, pepper and the crushed red pepper flakes. Heat the oil in a large skillet over medium heat. Arrange the pork chops in the skillet and cook them for five to seven minutes on each side until they\u2019re well browned and reach your desired level of doneness. For medium-rare, your thermometer should read 145\u00b0F and for medium they should reach 160\u00b0F. Remove the chops from the skillet and keep them warm. Editor\u2019s tip: The USDA\u2019s Food Safety and Inspection Service changed its guidance on pork several years ago. Whole cuts of commercially-raised pork (not ground) are now perfectly safe to eat at 145\u00b0F, with a pale-pink interior. Some people may not be comfortable eating pork at that level of doneness. If you fall into that category, it's okay; they\u2019ll still be tender and tasty at the higher temperature."},{"@type":"HowToStep","name":"Prepare the glaze","text":"In the same skillet, whisk together the vinegar, honey, green onions, garlic, rosemary, salt and pepper and bring them to a boil. Reduce the heat to a simmer and cook the glaze, uncovered, for six to eight minutes or until it\u2019s slightly thickened. Stir it as it cooks to keep it from sticking and to ensure that the browned-on pork juices are incorporated into the glaze with their savory flavors. Remove the glaze from the heat and whisk in the butter until it\u2019s melted. Pour the glaze over the pork chops and serve."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 715 calories","fatContent":"41g fat (17g saturated fat)","cholesterolContent":"169mg cholesterol","sodiumContent":"557mg sodium","carbohydrateContent":"41g carbohydrate (40g sugars","fiberContent":"1g fiber)","proteinContent":"46g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8297873,"reviewCount":47,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Pork Chops with Honey Balsamic Glaze","description":"Check out this video for how to make Pork Chops with Honey Balsamic Glaze","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/GILFrd9m\/poster.jpg?width=720"],"uploadDate":"2023-07-30 02:47:28","duration":"P0DT0H1M30S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/GILFrd9m-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wendymayer"},"reviewBody":"The glaze is delicious!  We used it on a grilled pork tenderloin, and everyone loved it.  Thank you for a great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sandra6801"},"reviewBody":"This was delicious! Loved the glaze; pork came out moist. Definate keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sandra532"},"reviewBody":"<p>Thank you for such a good recipe for pork chops!  I converted this recipe for a crockpot, same ingredients.  I browned the chops in olive oil w\/ s&p before transferring to the crockpot.  Mixed all other ingredients with the drippings in the skillet and poured over the chops.  Low setting, 5 hours.  I forgot the butter, but it didn't seem to matter.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Paula407"},"reviewBody":"<p>I would give it a 6!  Had 8 thin boneless chops so doubled the glaze and microwaved a bag of baby carrots I had then threw them in and served with mashed potato\u2019s. AWESOME!!!  <\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlask"},"reviewBody":"Very good!  The balsamic glaze just makes it special and this will be made again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWrench"},"reviewBody":"This was delicious!!  I used thick, boneless, center cut chops instead so I had to increase the cooking time by about 5-7 minutes but the wait was so worth it.  This is a great dish if you want to impress dinner guests or have a date night dinner.  I loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlower"},"reviewBody":"Delicious, I used the sauce on NY Strip Steaks, was amazing. For anyone saying the sauce was too thin, it's a balsamic reduction. Simmer it on low for like 20 -30 minutes until it's been reduced by half, THEN add the butter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeQuill"},"reviewBody":"I've been making this for years with lamb chops. Balsamic and rosemary pair beautifully with lamb. I use shallots instead of scallions and sometimes substitute balsamic cream for the vinegar. It makes a thicker sauce. Also a little thyme is great. Thanks for sharing the idea with pork.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRaindrop"},"reviewBody":"This sauce was delicious but never thickened after being reduced. I didn't stir in the 1\/4 c butter at the end. It would just make it thinner.So I melted 1Tb butter and whisk in 1Tb flour, then slowly stirred in the thin glaze.  Also had to add a bit of chicken broth when it got a bit  too thick.  Then it  was perfect..  I will make the sauce again but with the butter flour thickener.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanElephant"},"reviewBody":"Wow!  This was a wonderful dish and easy to make.  Seems like it would be excellent with chicken, too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHammer"},"reviewBody":"I googled balsamic vinegar and porkchops and found this recipe. I knew the vinegar helped tenderize the meat. I wasn't disappointed! I loved this! The only way I'd tweak it is adding the salt that it calls for in the sauce because I withheld it and ended up thinking it needs it, and maybe adding more red pepper flakes and black pepper to the meat or even in the sauce. I used dried onion flakes because I didn't have any green onions and had no problem with that. Really, really good. I used center cut chops, an inch thick (?), and fried them about 5-6 min per side and they were done nicely. Didn't check temp, just went by color.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orange8Ball"},"reviewBody":"These were absolutely wonderful. The honey-balsamic glaze is divine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPlane"},"reviewBody":"I'm going to try to make it today ,looks great thank you for sharing with us.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueDice"},"reviewBody":"Loved this recipe. Identical to Giada De Laurentis  on The  Food Network calledSpiced Pork Chops with sweet and sour glaze ( Agrodolce ) . 2011","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBasketball"},"reviewBody":"OMG! These pork chops are to die for. I made these tonight for my husband and I.  We both loved them.  This would be a very impressive meal for company.  Definitely a keeper recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanAnchor"},"reviewBody":"I made this for dinner tonight!  It is an awesome recipe!  We will definitely be eating it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFlame"},"reviewBody":"Very tasty family enjoyed!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeClover"},"reviewBody":"I loved this recipe! It is just so perfect. Sometimes balsamic vinegar can be overwhelming in a dish, especially in this quantity, but somehow, all the flavours harmonize! Crushing the dried rosemary is essential, though. I ended up picking the hard rosemary leaves out as I ate. Fresh rosemary would be optimal for sure. I substituted low fat margarine for the butter and I omitted the salt (I always do). I added the crushed red pepper flakes to the sauce instead of using them to season the chops. All my tweaks were minor, as it is an amazing recipe as it is.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGlasses"},"reviewBody":"Delicious for the many generations in our family","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBox"},"reviewBody":"Great flavor with the balsamic, honey, and rosemary flavors. Easy to make, too! Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCupcake"},"reviewBody":"Fantastic! Love the kick to the chops! Baked pork chops the night before, next day added all to the skillet for a hurry up supper! Thank you Nicole for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanToast"},"reviewBody":"Great recipe!  I even tried it with chicken!  Everyone loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"I expected this to be a lot better after reading the reviews, but I think it's because I didn't use the type of chops the recipe calls for.  The sauce was good, but my pork wasn't.  But, I am going to try it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFish"},"reviewBody":"My husband thought this was \"gourmet quality.\" They were delicious! Definitely making them again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Pork Chops with Honey Balsamic Glaze","description":"Check out this video for how to make Pork Chops with Honey Balsamic Glaze","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/10\/TOH-PorkChopswithHoneyBalsamicGlaze_DIYD_160443_062122-16x9-SB-V06.mp4","duration":"90","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/10\/Pork-Chops-with-Honey-Balsamic-Glaze.png","advertising":true,"jw_id":"GILFrd9m","jw_url":"http:\/\/content.jwplatform.com\/videos\/GILFrd9m-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/GILFrd9m\/poster.jpg?width=720","jw_publish_date":"10\/16\/2022"},"rms_legacy_id":"160443","romance_copy_dek":"Rich pork pairs well with tangy sauces and these balsamic pork chops are a slam-dunk. 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