Indulge in a delightful culinary experience with balsamic glazed pork chops paired with perfectly roasted brussels sprouts. This dish combines the rich, tangy flavors of balsamic vinegar and honey to create a luscious glaze that enhances the savory taste of the pork chops. The brussels sprouts, cooked to a golden brown, add a delightful crunch and a hint of earthiness to the meal. Perfect for a cozy dinner or a special occasion, this recipe is both satisfying and simple to prepare.
While most of the ingredients for this recipe are commonly found in your pantry, you might need to pick up some fresh brussels sprouts if they're not a regular staple in your kitchen. Additionally, ensure you have a good quality balsamic vinegar on hand, as it plays a crucial role in the flavor profile of the dish. If you don't usually stock honey, it's worth grabbing a jar, as it adds a sweet balance to the tangy glaze.

Ingredients For Balsamic Glazed Pork Chops With Brussels Sprouts
Pork chops: These are the main protein of the dish, providing a hearty and savory base.
Brussels sprouts: A nutritious vegetable that adds texture and a slightly bitter flavor, complementing the sweetness of the glaze.
Olive oil: Used for cooking, it adds a subtle richness and helps in browning the ingredients.
Balsamic vinegar: A key ingredient for the glaze, offering a deep, tangy flavor that enhances the dish.
Honey: Adds sweetness to the glaze, balancing the acidity of the balsamic vinegar.
Garlic: Provides a fragrant and savory note, enhancing the overall flavor profile.
Technique Tip for This Recipe
To achieve perfectly seared pork chops, ensure your skillet is hot before adding them. This high heat creates a beautiful crust, locking in the juices and enhancing the flavor. When cooking the brussels sprouts, make sure they are evenly halved and placed cut-side down in the skillet. This allows them to caramelize and develop a rich, nutty taste. For the balsamic glaze, whisk the balsamic vinegar and honey thoroughly to create a smooth, well-blended sauce that will coat the sprouts evenly.
Suggested Side Dishes
Alternative Ingredients
Pork chops - Substitute with chicken thighs: Chicken thighs offer a similar texture and richness, making them a great alternative to pork chops in this dish.
Brussels sprouts - Substitute with broccoli florets: Broccoli florets provide a similar crunch and can absorb the balsamic glaze well, offering a different but complementary flavor.
Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable alternative for roasting and sautéing.
Balsamic vinegar - Substitute with red wine vinegar and a touch of maple syrup: Red wine vinegar provides acidity, while maple syrup adds sweetness, mimicking the flavor profile of balsamic vinegar.
Honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and consistency, making it a good alternative to honey in glazes.
Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients in the recipe.
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How to Store or Freeze This Dish
Allow the pork chops and brussels sprouts to cool completely before storing. This prevents condensation, which can lead to sogginess.
For short-term storage, place the pork chops and brussels sprouts in an airtight container. Store in the refrigerator for up to 3-4 days. This keeps the flavors fresh and the texture intact.
If you plan to enjoy your meal later, consider freezing. Wrap each pork chop individually in plastic wrap or aluminum foil to prevent freezer burn. Place them in a freezer-safe bag or container.
For the brussels sprouts, spread them out on a baking sheet and freeze until solid. This prevents them from clumping together. Once frozen, transfer them to a freezer-safe bag or container.
Label your containers with the date to keep track of freshness. Frozen pork chops and brussels sprouts can be stored for up to 2-3 months.
When ready to enjoy, thaw the pork chops and brussels sprouts in the refrigerator overnight. Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
To maintain the glaze's delightful tang, consider adding a splash of fresh balsamic vinegar and a drizzle of honey during reheating. This revives the dish's vibrant flavors.
How to Reheat Leftovers
For a quick and even reheating, use the oven. Preheat it to 350°F (175°C). Place the pork chops and brussels sprouts in an oven-safe dish, cover with foil to retain moisture, and heat for about 15-20 minutes until warmed through.
If you're short on time, the microwave is your friend. Arrange the pork chops and brussels sprouts on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway to ensure even warming.
For those who love a bit of crispiness, try reheating on the stovetop. Add a splash of olive oil to a skillet over medium heat. Place the pork chops and brussels sprouts in the skillet, cover, and heat for about 5-7 minutes, flipping the pork chops halfway through.
If you have an air fryer, it's a fantastic option for reheating. Preheat the air fryer to 350°F (175°C). Place the pork chops and brussels sprouts in the basket, ensuring they are not overcrowded. Heat for about 5-7 minutes, shaking the basket halfway through for even heating.
Essential Tools for This Recipe
Oven: Used to bake the pork chops and brussels sprouts, ensuring they are cooked through and have a nice finish.
Skillet: A versatile pan used for searing the pork chops and cooking the brussels sprouts, allowing for even heat distribution.
Stove: Provides the heat source for searing the pork chops and cooking the brussels sprouts before transferring them to the oven.
Tongs: Handy for flipping the pork chops while searing them to ensure even browning on both sides.
Small bowl: Used to mix the balsamic vinegar and honey, creating the glaze for the dish.
Measuring spoons: Essential for accurately measuring the olive oil, balsamic vinegar, and honey.
Knife: Necessary for halving the brussels sprouts and mincing the garlic.
Cutting board: Provides a safe and stable surface for preparing the brussels sprouts and garlic.
Oven mitts: Important for safely handling the hot skillet when transferring it to and from the oven.
How to Save Time on This Recipe
Preheat efficiently: Start by preheating the oven while you prepare the ingredients to save time.
Use one-pan method: Sear the pork chops and cook the brussels sprouts in the same skillet to minimize cleanup.
Quick marinade: Mix the balsamic vinegar and honey ahead of time for a speedy glaze.
Batch prep: Halve the brussels sprouts and mince the garlic in advance to streamline cooking.
Multitask: While the pork chops are baking, clean up the prep area to save time post-cooking.

Balsamic Glazed Pork Chops With Brussels Sprouts
Ingredients
Main Ingredients
- 4 pork chops
- 1 lb Brussels sprouts, halved
- 2 tablespoon olive oil
- ¼ cup balsamic vinegar
- 2 tablespoon honey
- Salt and pepper to taste
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Season pork chops with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear pork chops for 3-4 minutes on each side until browned. Remove and set aside.
- In the same skillet, add remaining olive oil and Brussels sprouts. Cook for 5-7 minutes until they begin to brown.
- Add garlic to the skillet and cook for 1 minute.
- In a small bowl, mix balsamic vinegar and honey. Pour over Brussels sprouts and stir to coat.
- Place pork chops back in the skillet. Transfer skillet to the oven and bake for 10 minutes until pork is cooked through.
Nutritional Value
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