Balsamic Brown Sugar Rosemary Pork Chops | Tabler Party of Two

These pork chops by my friend Carrie are simply the bomb! Such a delicious blend of flavors!

Her Hippie HeartHello there, friends of Andrea! My name is Carrie Leonard, and I blog over at Her Hippie Heart.

Turning 40 last year left me a little dizzy, and with the feeling that I needed to start doing all the things I have always wanted to do! Part of that included starting a blog to share my heart and musings with anyone who might be interested.

I love to cook, but nothing too complicated; I love to design spaces and refinish furniture. And, I love spending time with family and friends, and I love charity work. So, if you like easy recipes, DIY stuff, gathering with friends & family, and generally just making the world a better place, we should be friends! Enough about me, let’s get to something delicious!

Balsamic Brown Sugar Rosemary Porkchops... yep, the name is a mouthful, but you won't care when you take your first bite!

Yep, you read that right – Balsamic Brown Sugar Rosemary Pork Chops. I know, I know – that name is a mouthful, but you won’t care once you replace the words with the food itself. πŸ˜‰

These flavorful chops are not only delicious, but will make you feel like a gourmet cook with very little effort. Who doesn’t love that? You may even want to invite some friends over to show off your culinary skills. πŸ™‚

Whenever I buy a big value package of pork chops at the store (they can be any variety), I immediately bring them home and split the package evenly between two freezer bags. This is typically when I season the chops so that when I thaw them out to cook, they are ready to go and have been conjoined with their flavor for some time. I use several different seasonings on pork chops on a rotating basis, but one of my family’s particular favorites are these Balsamic Brown Sugar Rosemary Pork Chops.

Balsamic Brown Sugar Rosemary Pork Chops

Whether freezing or cooking that day, add to a freezer bag or container:

  • 4 chops
  • 1/2 cup brown sugar
  • 2 Tablespoons balsamic vinegar
  • 2 sprigs of rosemary with the leaves pulled from the stem
  • 1 teaspoon minced garlic
  • a dash of salt and pepper

Massage the bag or shake the container until all the ingredients are well blended. Freeze for later use, or refrigerate for at least one hour before cooking. If frozen, thaw in refrigerator overnight before cooking.
To cook:

  • heat a cast iron or non-stick skillet over medium heat with 1 tablespoon of olive oil.
  • place the chops in the skillet, adding all of the brown sugar sauce to the pan.
  • cook the chops on each side until dark brown and caramelized.

Balsamic Brown Sugar Rosemary Pork Chops

Side dish tip: While your chops are cooking, lightly coat some asparagus with olive oil, salt and pepper and cook on low broil for about 6 minutes to get them crisp-tender. The longer they cook, the softer they get – just watch that you don’t burn them under the broiler.
I also served this dish with a side of lemon herb potatoes. Hope you enjoy – please leave your feedback in the comments! And don’t forget to visit me over at Her Hippie Heart!

Here are a few things you may need or want for this recipe:


Balsamic Brown Sugar Rosemary Pork ChopsPeace & Love,

Andrea Tabler


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  1. I just finished eating dinner but I would absolutely devour these!

  2. michelle donahue says:

    Well done, love this recipe! I will look for your blog (cute name).

  3. Oh my goodness! These sound amazing, I am definitely going to make these for dinner tonight πŸ™‚

  4. These sound amazing and I love how everything is freezable too.

  5. Yum! I love that there’s so few ingredients. this looks delicious! Pinning for later

  6. I love balsamic! What a great idea to mix it with some brown sugar and make some pork chops. πŸ™‚ I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!

  7. john hutchens says:

    The pork chops look mouth watering. I will certainly try this recipe soon.

  8. Cheri Oggy says:

    Oh my goodness, this looks so scrumptious!!! I will definitely be making this one. Thanks for the recipe.

  9. I love the flavor of balsamic! I bet it makes for such yummy pork chops. πŸ™‚ Thanks for stopping by and sharing this recipe with us – you’re featured this week on Five Friday Finds! I’m looking forward to what you share this week. πŸ™‚

  10. Looks delicious! I’m anxious to try these. I think my husband will really like them!

  11. sounds delicious and the picture looks great. Want to try them. What is the cooking time?

    • Hi, Nancy! The cooking time will depend on how thick your chops are. Let them get browned on each side for approximately 6-8 minutes. If you’re unsure, just cut into the middle of your biggest piece to check for doneness.

  12. I would make one change which is to chop up the rosemary into very small pieces. It can be very strong.

  13. I made these this weekend – nice taste! I never would have thought to combine rosemary, brown sugar, and balsamic vinegar :).

    Also, do you know how many calories it is per pork chop?

  14. Shannon Clinton says:

    This has become a family favorite and a request with my family to be made!! thank you for sharing your recipes.

  15. Great Recipe – very simple and looks yummy! Thanks for sharing this with us at the #HomeMattersParty

  16. I made these Saturday night on cooked them on my stovetop grill. They were good but seemed to be lacking some flavor. I used light brown sugar so that might have had something to do with it. Next time I am going to salt/pepper the chop before marinating them.

  17. kenneth hardiman jr says:

    I made these wonderful balsamic brown sugar chops today! I want to say they were definitely tasty! I actually made these on a Camp Chef camping stove outdoors in the back yard and the smell was amazing.

  18. Making them for dinner tomorrow night! I doubled the marinade because it didn’t seem like quite enough for 4 chops but it smells sooooooo good I can’t wait!

  19. Made this for dinner tonight….OMG!!!!! Really, really good!!!! Served it with garlic mashed potatoes and roasted broccoli and cauliflower. I didn’t put as much rosemary as it called for…I probably did 1/4 of it as I used 1/2 a sprig. I was afraid I didn’t want it over powered with the herb. I think it needed a little more. So, next time I would do 1 full sprig of it.


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