These pork chops by my friend Carrie are simply the bomb! Such a delicious blend of flavors!
Hello 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!
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. 😉
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. 🙂
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.
- 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.
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:
Peace & Love,
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